Looking for a budget-friendly, delicious, and easy-to-make meal that’s perfect for meal prepping? Look no further! This Budget-Friendly Fried Rice with Chicken is a fantastic option. Packed with protein, veggies, and flavorful rice, this dish is satisfying, nutritious, and light on your wallet.
With simple ingredients that you probably already have in your pantry, you can whip up this tasty meal in no time. Whether you’re feeding the family or meal planning for the week, this recipe is a winner!
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Ingredients:
Main Ingredients:
- 3/4 cup rice
- 1/4 tsp salt
- 1-1/2 cups water
- 2 TBSP olive oil (divided)
- 2 eggs, whisked
- 6 oz mixed frozen veggies (about half a 12 oz bag)
- 16 oz chicken breast, chopped into small pieces
- 1/3 cup soy sauce (divided)
Extras:
- 1 clove garlic, minced (optional)
- 1 tsp agave, maple syrup, honey, or regular white sugar (optional)
How to Store:
- Store the meal prep containers in the refrigerator for up to 4 days. This makes it a great option for easy grab-and-go lunches or dinners throughout the week.
How to Reheat:
- To reheat, simply microwave each container for 2-3 minutes, or until the rice and chicken are heated through. You can also reheat the fried rice in a skillet over medium heat, which will help retain its texture and flavor.
Final Thoughts:
This Budget-Friendly Fried Rice with Chicken is a versatile and satisfying meal that’s perfect for meal prepping. With tender chicken, colorful veggies, and fluffy rice, this dish provides a balanced meal that’s both delicious and economical.
Plus, it’s easy to make and can be customized with your favorite vegetables and seasonings. Try this recipe for a quick and tasty meal that you can enjoy all week long!
Share Your Creation:
Looking for more budget-friendly meal prep ideas? Try this recipe and share your favorite variations with us! Use the hashtag #WorkweekLunch on social media to show off your cooking skills and inspire others to enjoy delicious, affordable meals. Happy cooking!
Budget-Friendly Fried Rice With Chicken
Ingredients
Main ingredients
- 3/4 cup rice
- 1/4 tsp salt
- 1-1/2 cup water
- 2 TBSP olive oil divided
- 2 eggs whisked
- 6 oz mixed frozen veggies 1/2 a 12 oz bag of veggies
- 16 oz chicken breast chopped into small pieces
- 1/3 cup soy sauce divided
Extras
- 1 clove garlic minced
- 1 tsp agave, maple syrup or honey or regular white sugar
Instructions
- Cook the rice: add the rice, salt and water to a pot. Bring to boil, then reduce the heat all the way down and cover the pot. Let it cook for 10 minutes, then turn off the heat and keep covered for an additional 10 minutes. No peeking or stirring!
- Add 1 TBSP olive oil to a nonstick skillet over medium heat. Add the whisked eggs and a pinch of salt. Scramble the eggs over medium heat until they’re completely cooked through, about 3-5 minutes. Transfer the eggs to a plate when finished.
- In the same pan, add the remaining 1 TBSP oil and let it heat up for a good 2-3 minutes. Meanwhile, sprinkle salt over the chopped chicken. When the pan is nice and hot, add the chicken. Depending on the size of your pan, you may need to do this in 2 batches to avoid overcrowding. Cook on one side for 5-6 minutes, then flip and cook for another 4-5 minutes, or until the chicken is cooked all the way through. Repeat this process until all the chicken is cooked.
- Add all the chicken to the pan with 1/3 cup of soy sauce over medium heat. If using honey or sugar, add it at this point. Toss the chicken and let the sauce thicken up, about 3-4 minutes. Set all the chicken aside.
- Finally, cook the veggies. Add them all to the pan with a pinch of salt and garlic if using over medium heat. Cook until they’ve thawed out and warmed up, about 7-8 minutes. Turn the heat down and add the cooked rice, egg and chicken back to the pan (it’s going to be a lot!). Stir until the rice starts to look darker in color. If the pan seems really dry and like there’s no sauce for the rice to be coated in, add a splash of soy sauce.
- Divide the fried rice between three meal prep containers. Let it cool down for 20-30 minutes before storing in the fridge.
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