Ground Chicken Fried Rice
Raw ground chicken cooked with eggs, mixed vegetables, soy sauce, and previously cooked refrigerated rice for four modest portions.
Ingredients
Main Ingredients
- 2 cups cooked rice measured after cooking; promptly cooled and refrigerated, within 24 hours
- 1 pound ground chicken raw ground poultry
- 1 cup mixed vegetables (carrots, peas, bell peppers) small-cut; follow preparation/cooking instructions for frozen products
- 2 tablespoons soy sauce Adjust based on your salt preference.
- 2 tablespoons vegetable oil 1 tablespoon for chicken and 1 tablespoon for eggs/vegetables
- 2 eggs (beaten)
- 2 green onions (chopped)
- Salt and pepper to taste
Instructions
- Break up 2 cups safely refrigerated cooked rice. Prepare chopped green onions and small mixed vegetables according to any package requirements.
- Heat 1 tablespoon oil in a broad skillet. Crumble and cook ground chicken fully, verifying 165°F.
- Move cooked chicken aside, add remaining oil, and scramble the beaten eggs until set before mixing them in.
- Cook vegetables until tender, add rice and soy sauce, and turn until steaming throughout and 165°F. Season after tasting and finish with green onions.
- Serve 4 modest portions immediately. Avoid another reheating cycle for the already reheated rice.
Notes
Rice amount is cooked and safely chilled, not dry. Cook raw chicken 165°F, set eggs fully, and heat the mixed dish 165°F. Fresh rice cooking/cooling is separate time. Cool rice promptly and use within 24 hours; reheat rice only once, so prepare this batch for immediate eating.