My family absolutely adored this crispy sweet & sour chicken and fried rice. Everyone said it was as good as takeout–even P. F. Changs! I seldom make Chinese at home, but when I saw these recipes on Life in the Lofthouse, I decided to give them a try and see if they compared to takeout. The results were fabulous, and I’ll definitely be putting this on our menu rotation. Since fresh chicken is usually on sale at The Fresh Market (on $2.99 Tuesdays), this meal can be made at a fraction of the cost of takeout.
The chicken gets its crisp exterior by the pan frying and is finished by baking in the oven. This dual cooking method gives it a crispy texture and sticky, tangy glaze that is typical to restaurant versions.
The fried rice was delicious and super easy. I used rice that I had made the day before and kept in the fridge in a ziploc bag. I’ve learned that leftover rice is a wonderful thing to have in the fridge, as you can whip up wonderful fried rice in minutes that will rival anything you’ll get in a restaurant.
Here are my adaptations of the recipes. I hope your family enjoys this meal as much as mine did. Please let me hear back from you in the comments section of this post if you give this a try. I’d love your feedback! Take care, and stay savvy!
Serving Size 1
Amount Per Serving Calories 2424 Total Fat 84g Saturated Fat 7g Cholesterol 258mg Sodium 4928mg Carbohydrates 289g Sugar 167g Protein 135g
Quick & Easy Fried Rice
- 3 cups cooked white rice (day old works best)
- 3 TB sesame oil
- 1 cup frozen peas & carrots
- 1 small onion, chopped (or 1 cup diced frozen)
- 2 tsps (4-5 cloves) minced garlic
- 2 eggs, slightly beaten
- 3-4 Tablespoons soy sauce
- On medium high heat, heat the oil in a large skillet.
- Add the peas & carrots, onion, and garlic. Stir fry until tender.
- Lower the heat to medium low and push the mixture off to one side of skillet.
- Pour eggs on the other side of skillet; stir fry until scrambled.
- Add the rice and soy sauce. Stir fry until heated through.