Thursday, January 9, 2020
Chicken Fried Rice
My mom used to make Chicken Fried Rice all the time when I was a kid. She knew it was a recipe that the entire family would enjoy AND it’s easy (and inexpensive) to make. You can make it last for an extra day or two with leftovers!
Ingredients
- 2 cups rice, uncooked and not Instant rice
- 3 1/2 cups water
- 1/2 cup soy sauce
- 1/2 cup vegetable oil
- 1 envelope onion soup mix
- 1 onion, chopped
- 1 can mushroom pieces
- 1 green pepper, chopped
- 1 celery stalk, chopped
- 3 cups cooked chicken, chopped
Instructions
- Preheat oven to 350F.
- Stir together all ingredients in a 9x13 casserole dish. Cover with aluminum foil.
- Bake for 1 hour 15 minutes or until liquid is absorbed and rice is tender. Serve hot.