Chicken Fried Rice {Gasp!}

Yes, that’s right. This white girl made Chinese food for the first time ever. And, let me tell you… it was unbelievably amazing! Plus, the kids are on a roll. They loved this one too! Husband said it was great. Like eating at a Chinese restaurant if ya ask me.


Totally took the pic after I was already eating it. It’s SO good!

So make some!

Ingredients

• 2 cups cooked rice**
• 2 cups of chicken {I used my leftover rotisserie chicken from yesterday’s recipe. Easy peezy lemon squeezy}
• 2 Tbs sesame oil
• 1 small white onion, chopped
• ½ frozen peas and carrots, thawed {I used a can of mixed veggies because that’s how I roll}
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots {or 3/4 of the can if you’re lazy like me} and fry until tender.
2. Slide the onion and veggies to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
   
   **Side note: this works better with not-freshly-cooked rice. But, I used freshly cooked rice because I don’t have time to wait! It was still perfect!
   
   Enjoy loves!

You Asked and You Shall Receive

My kids have become increasingly picky. And I’ve cooked less and less because of it. BUT I'm back at it because I was craving enchiladas and just went on a roll with recipes from there!

Kid Friendly Chicken Enchiladas



Ingredients

• 1 Rotisserie chicken shredded or cut up (about 2.5 cups shredded chicken, I saved the rest for tomorrow’s dinner)
• 8 oz sour cream
• 1/4 cup milk (I used whipping cream instead just because)
• 1 can of mild, red enchilada sauce
• 1 Tbsp cilantro
• 1 can of diced tomatoes
• 1 cup onion, diced (I sautéed these before so they would be hidden from the kids)
• 8  flour tortillas
• 1/2 cup Mexican shredded cheese

                                                                              Instructions

1. In a saucepan, mix together sour cream, enchilada sauce, milk (or cream) and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.)
2. Combine the chicken, tomatoes, and onions in a mixing bowl. (Or now you would sauté your onions if you want them soft and sneaky :) )
3. Fill each tortilla with about 3 Tbsps. of the chicken mixture.
4. Roll the tortilla up and place seam side down ( or they will unravel ) in an 8x11 dish ( or whatever you have ) sprayed with cooking spray
   (side note…  I like rubbing my pans down with butter. We never have spray. Ever.)
5. Pour/spread the sour cream sauce over enchiladas and top with cheese. ( One more side note, I like to cover all the tortillas, including the ends especially,  with sauce. Because if you don’t, they come out majorly crunchy and I hate that )
6. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
   
   Yuuuum! Seriously so good. So so good.