Chicken Fried Rice with Roast Chicken Legs

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Chicken Fried Rice with Roast Chicken Legs Recipe

This recipe for Chicken Fried Rice with Roast Chicken Legs is a delicious and simple way to enjoy a full meal in one dish. The savoury fried rice with veggies and protein is complemented by the flavorful roast chicken legs. Ideal for a busy weeknight or a lazy weekend dinner.

Ingredients

• 1/4 teaspoon black pepper
• 2 chicken legs
• 1 cup uncooked white rice
• 1/2 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• soy sauce, 2 tbsp
• 2 garlic cloves, minced

Time Needed

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Season the chicken legs with salt and pepper before roasting them for 30-35 minutes, or until the internal temperature reaches 165°F.
• Meanwhile, cook the rice per package directions and set aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Stir-fry the frozen peas and carrots, onion, and garlic for about 2-3 minutes, or until the vegetables are tender.
• Push the vegetables to the sides of the skillet and pour in the lightly beaten eggs.
• Scramble the eggs until fully cooked, then fold them into the vegetables.
• Pour in the cooked rice and stir everything together.
• Drizzle with soy sauce and season with black pepper on top.
• Stir-fry for another 2-3 minutes, or until everything is thoroughly heated.
• Serve the fried rice alongside the roasted chicken legs.

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