Originally published on July 19, 2009. Updated with a new recipe and photos.
Ever since my little boy started pre-school, fried rice has been a staple in my family. The reasons are very simple: first of all, fried rice is so easy to make and I can always make a big batch to feed the entire family. Secondly, my picky eater actually likes fried rice and he doesn’t complain when I tell him that he is eating fried rice, and will also bring it to school for his lunch.
I prepare fried rice at least once a week and chicken fried rice is constantly on the menu even though I can practically whip up endless variations of fried rice, depending on my mood that day. If you are a reader, you would know that I have so many fried rice recipes on the site: chicken and pineapple fried rice, pineapple fried rice, kimchi fried rice, spam fried rice, and so much more.
This chicken fried rice recipe is super easy, quick, healthy, nutritious, and tastes very good. All ingredients are store-bought. For the overnight rice or leftover rice, I always get them from Chinese restaurants or Asian restaurants. The next time you dine out at the restaurants, ask them to give you an extra serving of rice, which is commonly free. Then pack the rice home and leave it in the fridge overnight. The next day, the rice becomes overnight rice or leftover rice, which is perfect for fried rice. Add some chicken into the mix and you’ll have an amazing chicken fried rice for the family.
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