Roast chicken breast and chicken fried rice

A little bit of planning goes a long way in the kitchen. By planning two dinners at once you can save loads of time. This time I am starting with a basic roast chicken breast, steamed broccoli and rice, then having chicken fried rice a couple nights later. When you shop buy the food needed for both nights.

Shopping list:

  • boneless skinless chicken breast- get a family pack and freeze extras
  • a bag of your favourite rice
  • a big head of broccoli
  • 2 yellow onions
  • 2 stalks of celery
  • 2 big carrots
  • bulb of garlic
  • eggs

Kitchen staples you will need:

  • Salt and pepper
  • olive oil
  • butter
  • soy sauce
  • dry oregano
  • red pepper flakes
  • milk

Night 1-

  1. Heat oven to 360 F
  2. You will need to get your rice started, make 2 cups dry rice according to the package. The leftovers of this is going to be put away for the next night.
  3. Take out as many breasts as you have people plus one more and freeze the rest for a later date. Get your broccoli, one onion and garlic.
  4. Chop the onion and 2 cloves of garlic
  5. Season both sides of breasts with salt, pepper, oregano and pepper flakes.
  6. Heat oil in oven safe pan add onion and chicken to brown, add garlic and flip breasts.
  7. chicken breast

  8. Cover and move to oven for 25 minutes
  9. Wash and chop your broccoli into florets and set into steamer. Season with salt and pepper. Start the pot up when you have about 10 minutes left on the chicken and it should all finish up at the same time.
  10. Mix some butter into the rice and a little bit of grated cheese on the broccoli if you want.
  11. Chicken and Broc

  12. Enjoy!
  13. Save one cooked breast and all the rice you don’t eat for night 2.
    leftover chicken and rice

Night 2 – Chicken fried rice

  1. Get out your 2 stalks celery, 2 carrots, onion and 2 cloves garlic. Chop and prep all of these items before you get started. prepped veg
  2. Get your leftover rice and chicken, 3 eggs, milk and soy sauce.
  3. Heat a large frying pan or wok over med-high heat with oil.
  4. Lightly beat 3 eggs and a splash of milk with pepper. You just want to break up the yolks not put air into them. Put these into your hot pan and keep them moving by taking the cooked edges and bringing them towards the centre of the pan. They should end up looking like an omelette but it doesn’t really matter if they don’t since you will be cutting them up anyhow.
  5. Remove the eggs from the pan and add more oil. Sweat the veggies on med heat until they start to soften.
  6. sweating veg

  7. Add the rice and chopped up chicken to the pan. Add a few splashes of soy sauce and mix it all together. Taste during cooking to see if you want to add more soy sauce or pepper.
  8. Once everything is well mixed and heated through add sliced egg and mix gently so you don’t break up the eggs too much.
  9. Chicken fried rice

  10. Enjoy!

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Pam van Woerkom is the chef and owner of Time To Eat a Vancouver based personal chef service that specializes in preparing delicious and balanced home-cooked meals in advance for you so you can get the most out of life.

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