Jamerrill’s Large Family Stir Fry Fried Rice Recipe
My large family style Stir Fry Fried Rice (yes, that’s just what I’m calling it!) is a big hit at my house. My husband asks for this dinner often. It has taken me years to get it *just so.* This large family recipe is super frugal and you can adapt it to serve your family’s needs and preferences.
Now this recipe is a more hands-on, longer recipe than my Slow Cooker meals. It usually takes me about 45-minutes or so to cook this up. What I love about this recipe is once it’s cooked up I can take an extra day or two off from larger cooking. Don’t worry, it’s so good we don’t mind warming it up and enjoying the Stir Fry Fried Rice for a few meals. Let’s take a look at how I throw this together, shall we?
Large Family Stir Fry Fried Rice Recipe
Stir Fry Fried Rice Ingredients
- 7 Cups Uncooked Brown Rice (you could use any rice you prefer) – this will yield approximately 14 cups of cooked rice.
- 4 lbs Boneless/Skinless Chicken Breasts (Any meat will do: Chicken, Pork, Beef, etc)
- 12 Eggs
- Frozen Vegetables (this go round I had a bag of frozen corn, frozen peas, and California Medley)
- Fresh Veggies (I used carrots, green onion, yellow onion, red/orange/yellow peppers, and an avocado)
- Soy Sauce
- Sesame Oil
- Garlic Powder/Onion Powder
First I get the 4 lbs of boneless/skinless chicken breast cooking in my large cast iron pan. I add in a whole yellow onion, garlic and onion powder, and shake in some sesame oil (approx 3 table spoons).
Once the chicken is fully cooked I add in several colored peppers and sliced carrots. I put the lid on the chicken with these veggies for several minutes until the veggies are soft.
This is a great time to prepare the 7 cups of uncooked brown rice. This go round I had 4 boxes of instant brown rice from Aldi. This was very quick and turned out lovely! Here are 4 ways to cook brown rice if you’re interested.
The only thing you need to do with the rice is prepare it. You don’t need to season it or do anything fancy. Get it cooked and set it aside in a large container. I use this large rubbermaid container.
Once the chicken and included veggies are complete I pour them into my large counter with the now 14 cups of cooked brown rice.
I then reuse my same large pan that the chicken was cooked in. I add in 1 cup of chicken broth, along with 1 cup of soy sauce. Next I pour in all of my frozen veggies and remaining colored peppers, mushrooms, green onions, and avocado. I put the lid on for about 3 minutes.
Meanwhile, I start frying a dozen eggs in another pan. I scramble the eggs with my spatula as they cook. I add in a few of the veggies cooking in the soy sauce in with my eggs.
After the Soy Sauce veggies and scrambled eggs are complete things get really easy. I dump all the veggies into the large Rubbermaid container to finally meet up with the chicken and brown rice. I mix it all together for a minute or two. Then we serve it in bowls and chow down like China town. 🙂 Or Virginia.
Jamerrill’s Stir Fry Fried Rice (can I just call it that?!) | Large Family Style!
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