It’s another edition of MY PLATE 🙂 .
If you didn’t see my first post, here’s the gist:
This year when I asked you ladies what you wanted to see more of here in blog world, so many of you wanted to see actual photos of what I was eating.
I mean…I get it. I too like to see what other people are eating, the inside of their car, what’s in their closet, etc. I get it. We’re all curious and little details like this make us feel more connected. Thus, a new little blog series begins today called “MY PLATE” where I’m legit just going to show you things that are on my plate.
These photos are in real time taken with my iPhone so apologies in advance, but if I’m going to snap in the moment pics, then I need in the moment convenience. I’ve already started taking pics and trust me, it’s a random assortment including a fast food order, an easy lunch and several dinners. I’m not sharing this as “health food” or telling you all to eat just like me, I’m just sharing for the curious minds who are interested.
Andrew and I celebrated Valentine’s over the weekend in Vail, so last night, it was “family Valentine’s” with the kiddos (he comes home today), and they requested one of my FRIED RICE suppers which are always easy, delicious and simple to mix and match. Last night, I used broccoli and carrots.
Here you go…
A meal all in one bowl!
Chicken, check!
Veggies, check!
Rice, check! (Heat up frozen rice, it’s the easiest and the most tender!).
A dinner my whole family loved, check, check!
You can find the recipe…
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My Plate: Chicken & Broccoli Fried Rice
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 1x
Description
One of our very faves! If you don’t have this OVEN PAN (on sale right now!), do not worry because you can easily make this recipe in a wok or skillet too. I just love the size of this pan for my family, and continue to pull it out time and time again. Easy, quick and totally perfect for a weeknight supper, I hope you try this SUPER SIMPLE CHICKEN & BROCCOLI FRIED RICE tonight!
Ingredients
- about two pounds of boneless, skinless chicken breasts cut into bite-sized pieces
- about 4 tablespoons sesame oil, divided
- about 4 tablespoons Extra Virgin Olive Oil (EVOO), divided
- a couple of big handfuls of broccoli florets
- a cup or so of shredded carrots (however much you love)
- salt and pepper
- 3 eggs, whisked in a small bowl
- 4 cups of cooked and ready to eat rice (white or brown, we love heating up frozen rice!)
- a couple of big drizzles of soy sauce (I used 3 to 4 tablespoons of gluten-free soy sauce)
Instructions
- In a large pan or skillet over medium-high heat, drizzle in your sesame oil and EVOO. Add in your chopped chicken to brown up on both sides (it only takes a few minutes) stirring occasionally.
- Once your chicken is heated through, add in another little drizzle of sesame oil and EVOO along with your broccoli and carrots. Add in a pinch of salt and pepper and sauté a minute or two.
- After a few minutes, push all of your chicken and veggies to one side of the skillet and add your whisked eggs to the other side allowing them to scramble. Once you see scrambled eggs, add in your cooked rice and toss everything together.
- Finally, add in a big drizzles of soy sauce. Toss everything together and then you’re ready to serve
Notes
If you’re making this gluten-free, make sure your soy sauce is gf!
Happy dinnertime! xx
Kate says
I love this new little series. I’d be interested to see what you eat in a day… almost like a day in the life food addition 🤪
M.E. says
Like the series but seeing feet in a picture of food is very unappetizing lol
Erika Slaughter says
These are my favorite kinds of meals…ALL IN ONE PAN! But that bowl looks so tiny! Did you eat from a ramiken? hahahaha!
Mix and Match Mama says
It’s a normal cereal bowl!!
Alison says
This sounds and looks delish, but cooking chicken in a skillet makes me so nervous! I don’t trust myself. Any tips for beginners on how to know when it’s ready without overcooking?
Mix and Match Mama says
How do you typically cook chicken? Do you bake it or put it in the slow cooker? If you’re a beginner, I would say a recipe like this is the perfect place to start because your chicken is cut into very small pieces (easier to cook and cooks through more quickly). When you cut into a piece (I’ll use a fork and cut into one right there in the skillet), the juices should run clear and you shouldn’t see pink.
Alison says
Thank you!! Slow cooker always. Something about it cooking for 8 hours makes me feel secure. Haha! I will definitely be trying this one 😊
WhittyWife (Lindsay) says
I love this new series!! 😁
JoAnn Campbell says
What kind of frozen rice do you use?
Mix and Match Mama says
I either use the Jasmine rice from Trader Joe’s or Walmart has Innovasian and we buy that too. Both are frozen and delicious!
Christina says
This was a hit with my family and reheated great! Why have I never thought to cut a step and just buy frozen rice?! Thank you!
Mix and Match Mama says
Yay! Thank you, thank you for sharing this with me!!