What can you do with left over chicken, rice and gravy from last night’s feast?
Whip up your own version of some delicious homemade chicken fried rice faster than you can order takeout.
Here is what you will need per Serving:
1 cup cooked rice
1/2 cup (or more) chopped cooked chicken
1/3 to 1/2 cup chicken gravy
1/4 teaspoon Wyler’s No Salt Chicken Bouillon
3/4 cup stir fry vegetables: mushrooms, onions, broccoli, celery,
sliced carrots, red or green pepper in small bite size pieces
Butter and/or extra virgin olive oil
1 beaten egg with milk
Soy sauce
Add butter and/or olive oil to large non-stick skillet on medium heat. Stir fry celery and carrot tender crisp. Remove and cool. Stir fry remaining vegetables tender crisp, adding butter and oil as needed. Let cool. Do not cover.
Warm butter and oil, swirl to cover pan evenly, add rice and chicken, drizzle with desired soy sauce, sprinkle with bouillon granules, and stir gently to combine. Add water by one or two tablespoons if mixture seems dry. Stir mixture again. Cover and heat thoroughly.
Drizzle beaten egg over top, continue cooking until set. Transfer serving portions to heated plates. Quickly reheat stir fried vegetables and place on top of chicken and rice.
Drizzle each serving with heated gravy.
Serve with toast and a side salad.
Pay absolutely no attention to anyone who says this is not made exactly like the restaurant. Just tell them you have secret recipes saved for them alone.
