For a long time, Jesse and I have enjoyed getting Chinese takeout for a quick and easy dinner. But eating out, even for just the two of us, adds up quickly. Add in the kids and you’re talking a lot of money for what is truly a simple dish. Last week, I decided to see if I could recreate one of our restaurant favorites at home. With a little prep ahead of time, this dinner came together quickly and easily!
- 1 cup chicken, cooked and shredded ahead of time
- 4 cups cooked rice (I used about 1-1/3 cups dry brown rice)
- 2-3 carrots, finely chopped
- 1 onion, finely chopped
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 2 eggs
- 4-6 Tbsp. soy sauce
- 1 cup frozen peas*
*You could also use a frozen peas and carrots mix and just skip cutting up the carrots yourself.
Heat the olive oil over medium heat in a large skillet. Add the carrots and onions, and saute until starting to soften, about 5 minutes. Add the garlic and cook for 1 more minute. Move the veggies off to the side, and scramble the 2 eggs. Once the eggs are cooked, add the remaining ingredients, and stir everything to coat with the soy sauce. Cook on medium low until everything is heated through.
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