Easy Fried Rice | Cleveland Southside Moms


2 large eggs, beaten

1/4 teaspoon salt

3 tablespoons vegetable oil, divided

4 cups cooked rice

1-1/2 cups frozen stir-fry vegetable blend

1/2 cup sliced green onions

1 garlic clove, minced

1 cup diced cooked chicken

3 tablespoons soy sauce

1 tablespoon chicken broth

1/2 teaspoon pepper

1/4 teaspoon ground ginger

4 bacon strips, cooked and crumbled


Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside.

Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

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