It’s hot. I mean really hot. The other day my car said 101 degrees in Charlotte, NC. I cannot even deal. I left Florida and it seriously followed me. It has made the pool all the more sweeter that is for sure. My tan lines are strong and my beer and snack game is even stronger. I mean literally. …
One Pan Dinners
Spicy Chicken Fried Rice
Let’s be honest with ourselves… Take out food is probably the worst and best part of being an adult having what ever you want for dinner. I can’t deny that I myself have done it more times then i am proud to admit! Especially when it comes to Japanese or Chinese takeout food! BUT…
What is the BEST PART about Japanese or Chinese takeout?
If you’re anything like me it’s the rice. I NEEEEDDD ALL THE CARBS!
No but seriously, the fried rice is probably my favorite! All the flavors have melded together in perfect harmony and the smell is unbelievable!
Is your mouth watering yet?
Today, I behold to you this spicy chicken fried rice. A delicious twist on your favorite takeout food with an insanely amazing kick! No need to order out anymore instead keep that money in your pocket and eat your favorite takeout food!
I am so excited to share this spicy chicken fried rice with you! It is probably hands down one of my favorite recipes to make because it is so full of flavor and how incredibly easy it is make (you won’t believe it!).
The recipe is perfect to make with leftover chicken or even, dare I say, canned chicken. Yes! I said it! If it is rinsed well (just take a wire mesh colander and rinse with hot water) no one will even be able to tell. I think that is what make the spicy chicken fried rice the perfect week day night dinner!
Check it out!
Spicy Chicken Fried Rice
2 Chicken Breasts cooked and shredded
3 Cups of Cooked Rice
1 cup Frozen corn
2 Cups Frozen peas and chopped carrots mixed
2 red Chile Peppers chopped (you can customize to your taste)
1 cup Slice Mushrooms
1 clove garlic
1/2 of a small white onion
3-4 Tbsp Soy Sauce (depending on your taste)
1-2 Tbsp Coconut Oil
Take a large skillet and preheat the coconut oil. Chop your garlic and place in pan with the onion. Add in your chile peppers, chicken and mushrooms. Let saute for a couple of minutes. Then add in your rice and mix around so that the rice can take on the taste.
Add in your frozen vegetables (you can use fresh vegetables but they need to be cooked and cold before going into the pan). Let the vegetables cook and then add in your soy sauce. Let cook for about 5 minutes on low until all the flavors have melded together.
Serve hot or use as meal prep for the best lunches in the office! Everyone will be envious, trust me!
Can I say that?
I mean it had us begging for more when it was gone! This spicy chicken fried rice is out of this world and perfect for lunches, dinner, meal prep, freezer meals, late night dinner (probably when your craving that takeout food the most!), or leftovers! I am always a huge fan of leftovers.
If you’re vegetarian you can make this without the chicken and it is still perfect! Just literally leave out the chicken and scarf down. No big deal.
I could seriously go on and on about this spicy chicken fried rice to the point that you may not want it anymore but I promise I won’t! I will let you be the judge of it! Go ahead make it! I want to hear how much you love it!
Steak Stir Fry
What a weekend it has been! Our refrigerator decided to it didn’t want to work right anymore. Why? Because when everything decides to go wrong it does. Thankfully it ended with the fridge. However, I am not going to jinx it. We also have another fridge downstairs so we were blessed this time! Besides I get to tell you about this awesome gluten free steak stir fry!
Anyways, I have had to cook a lot of food because of that incident and I had about 1 1/2 pounds of steak that I had no idea what to do with but maybe make food for the dogs… Yeah I though that would a bit of a waste too….
I bet you can’t tell how excited I am… haha!
This week has been a crazy one as I get ready to do a show for our little family store here in North Carolina. It has been quite the time of packing and cleaning and well packing some more! It is so hard for me to gauge how many of what to bring and this and that to bring I just can’t decide what is the best thing! One year it is pumpkin dip the next is the spinach dip what will it be this year? I have no clue! I just hope I don’t sell out too fast of any one thing!
It is really quite the dilemma… At least in my head it is! (because my thought process can sometimes goes way too fast!)
Today’s recipe is a family favorite! I started making this about 2 years ago when I had just moved back in with my parents after college. I was the cook in the house and now I understand why my mom had such a hard time with it! Some people are just too picky for their own good! (i.e. my loving step-father :-)) I did find recipes that he loved though! These roast beef enchiladas were a big hit though!
They came about one night when I decided to make a 4 or 5 lb roast for us 4. Well, when it came time to clean up I realized I had a lot of roast left over! My mind got to turning and well I decided why not shred it up and make some enchiladas with it? (instead of giving the rest of it to the dogs…) So, I shredded it up the night be before and when the next night came for dinner it was an instant hit! We now make a roast specifically to eat the enchiladas!
Roast Beef Enchiladas:
1 – 1.5 lb roast shredded
2 cups shredded Cheese
1 can black beans
6 or 8 inch tortillas (or corn tortillas your choice)
2 20 oz cans of enchilada Sauce + 1 small can
Preheat oven to 350 degrees
Shred your roast beef (cold or warm but not hot). Mix in 1 cups of cheese to the beef and your can of black beans (black beans must be washed well). Get out your tortillas and a 9×13 pan and spray well with nonstick spray.
Pour 1 can of enchilada sauce (20 oz can) on the bottom. Then Take a spoon and spoon into the tortillas the beef, bean and cheese mixture. roll and place with the opening face down in the pan. Do this until the pan is full and you have no more beef mixture.
Pour your other 2 cans on top (you may not need all of the small one) and sprinkle the rest of the cheese on top and bake for 25 – 30 minutes. It only took 25 for mine. Serve hot with some Spanish rice (recipe found here) or lettuce, avocado and some sour cream or just by themselves they make a great dinner!
- 1 - 1.5 lb roast shredded
- 2 cups shredded Cheese
- 1 can black beans
- 6 or 8 inch tortillas (or corn tortillas your choice)
- 2 20 oz cans of enchilada Sauce + 1 small can
- Shred your roast beef (cold or warm but not hot). Mix in 1 cups of cheese to the beef and your can of black beans (black beans must be washed well). Get out your tortillas and a 9x13 pan and spray well with nonstick spray.
- Pour 1 can of enchilada sauce (20 oz can) on the bottom. Then Take a spoon and spoon into the tortillas the beef, bean and cheese mixture. roll and place with the opening face down in the pan. Do this until the pan is full and you have no more beef mixture.
- Pour your other 2 cans on top (you may not need all of the small one) and sprinkle the rest of the cheese on top and bake for 25 - 30 minutes. It only took 25 for mine. Serve hot with some Spanish rice (recipe found here) or lettuce, avocado and some sour cream or just by themselves they make a great dinner!
- You can add olives or green chillies or just about anything you want. You also do not have to add the black beans but they add a great texture.
My step dad is a meat head as I call it (not so much bulky but he loves meat and potatoes) so he always needs a meat in his food or with his food. Well He loved how meaty it was and it was not spicy for him either, which he has a real problem with too! So it was a big fat win with him! I was quite happy with myself. I did give myself a pat on the back
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I hope you have a blessed Day!
It is so nice to be back to a normal schedule (hopefully!) for a little bit here while I am waiting for samples to arrive and decorating! The event coming up for our little family store is this Saturday and I think I am just itching to get to Saturday! I cannot wait to share all the fun I had at our tasting event this Saturday! I am also ready to get the anticipation over with because it is quite a large task putting on an event at a store with advertising and making sure you have enough room!
Anyways that adventure will be continued…
Today’s recipe is a winner (literally winner winner chicken dinner!). It is a go to recipe whenever I am in that mood that I don’t feel like cooking (this week especially!). It is a one pot meal, which I think I love the most about this wonderful dish! Chicken and Rice is a basic meal in this family and well I think over the years my mom has tried to master doing it different ways to mask the taste and the texture of it all! However, chicken and rice stir fry with vegetables and spices added to it can really mix things up a bit!
Besides everyone likes chicken and rice right?
Chicken and Rice Stir Fry
1 lb Chicken Breast
1 heaping Tbsp of Stir Fry seasoning Mix
1 Tbsp Olive Oil
2-3 Tbsp Dehydrated Red and Green Bell Peppers (or 1/2 cup chopped fresh peppers)
1 Tbsp Dehydrated Onion (or 1/4 chopped fresh Onion)
1 cup Frozen corn (or canned)
1/2 tsp Roasted Granulated Garlic
1 cup Rice
2 1/2 Cups Broth (I used Vegetable for this particular one but I use Chicken broth a lot! too!)
Place thawed Chicken breast in a bag with your stir fry seasoning. Mix and set aside for about 10-20 minutes.
Heat olive oil in skillet pan until hot. Place chicken in pan. Sear for 2-3 minutes on each side. Take out of the pan and cut into bite sized pieces. Put back into pan to finish cooking. Once the chicken is almost done cooking add in your peppers and onions. If you are using fresh saute them with the chicken for a few minutes. If you are using dehydrated just add your corn and stir around for a couple of minutes. Add your rice and broth and let everything cook. Stir occasionally so the rice on the bottom doesn’t burn. It should take about 20 minutes for the rice to cook.
Once rice is cooked serve hot as a simple dinner or serve with some egg rolls!
- 1 lb Chicken Breast
- 1 heaping Tbsp of Stir Fry seasoning Mix
- 1 Tbsp Olive Oil
- 2-3 Tbsp Dehydrated Red and Green Bell Peppers (or 1/2 cup chopped fresh peppers)
- 1 Tbsp Dehydrated Onion (or 1/4 chopped fresh Onion)
- 1 cup Frozen corn (or canned)
- 1/2 tsp Roasted Granulated Garlic
- 1 cup Rice
- 2 1/2 Cups Broth (I used Vegetable for this particular one but I use Chicken broth a lot! too!)
- Place thawed Chicken breast in a bag with your stir fry seasoning. Mix and set aside for about 10-20 minutes.
- Heat olive oil in skillet pan until hot. Place chicken in pan. Sear for 2-3 minutes on each side. Take out of the pan and cut into bite sized pieces. Put back into pan to finish cooking. Once the chicken is almost done cooking add in your peppers and onions. If you are using fresh saute them with the chicken for a few minutes. If you are using dehydrated just add your corn and stir around for a couple of minutes. Add your rice and broth and let everything cook. Stir occasionally so the rice on the bottom doesn't burn. It should take about 20 minutes for the rice to cook.
- Once rice is cooked serve hot as a simple dinner or serve with some egg rolls!
Chicken and Rice Stir Fry takes about 30-40 minutes and has such a great taste! However, I use a stir fry mix that we sell in our store and it will soon be available online to buy! It is such a great blend of spices to add to just about anything!
Don’t forget to follow me on Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby), Instagram (@NotShabbyGabby) and Facebook to stay up to date on all posts and recipes!
I hope you have a blessed day and are getting over this hump of the week!
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This week has proved to be a fun and busy week as our tasting gets closer for our little store! I am so excited to introduce some new products as well as letting people taste our favorites! Mattie’s is really starting to get busier and busier and that just tickles us to death! We cannot wait for the Christmas season! (especially me!!) I have been down to the beach now I am ready for cooler weather with my boots and snow of course!
Today’s recipe has been inspired by all this rainy weather we have been having here in the foothills of North Carolina. Seriously, one day it will be 49 degrees and rainy and then the next day it will be 75 degrees humid and rainy (like today). I am about ready to say either snow or quite raining! Although, we probably could use the rain.
A Crock pot Taco soup is exactly what we needed last night after all the rain and the temperature only being about 50 degrees! It was perfect to warm us up coupled with some cheese and some tortilla chips! Such a heart soup that can keep you full and simply freezing it so you can enjoy it for a while too! …
My what a busy week it has been thus far! At Mattie’s Pantry we have started advertising for our food tasting event being held on November 7th and our local YMCA is interested in our products! How awesome is that? I am so excited to see what the future has to hold for our tiny little store that we love so dearly!
This week I have talked with 11 companies to showcase at our food tasting and I am so far 11-0! I feel extremely blessed that our companies that we sell in our store have faith in our business just as we do to send us products to share with our customers! The bonus is that we might be able to bring in some new items for our Christmas season too!
Today’s recipe is quite a big hit in my family! My other half loves it! In fact, he took the rest of what we had the other night for lunch today and my mother cannot get enough of it! I take that as a sign that chipotle ranch chicken burrito bowl should be made again! However, that is not the best part! The best part is that it is literally one pan and takes about 30 minutes! How can you seriously you go wrong with a dish like that? You can’t! …
As you can see I am super excited for the up and coming season. I have already gotten all of my decorations out!
(okay so I really need to update my decorations…)If anyone has any ideas of fall decorations please feel free to share with me! I am a crafty person around midnight to 1 o’clock in the morning when I am beyond delusional and I feel the need to decorate every inch of my tiny 700 square foot apartment! (Yeah I get that bad!)
That state usually happens when I want to impress my mom when she comes over in order to distract her from the loads of laundry that I haven’t done yet that week. Don’t worry I do it weekly! (or week and a halfly…Yes I made that up!) …
Well, Hey There!
How has everyone’s week been? This week has been crazy busy between friends coming and spending time with us to traveling I am not sure which way is up anymore! We have been going crazy about traveling this weekend and still being able to stay caught up with everything! We are going to Pinehurst, NC to see family and I could not be more excited. The last time we were down there we just spent the day. That is not long enough to stay anywhere in my mind! But hey better than nothing!