Barett’s Not So Fried Rice

Aerial view of onion, eggs, rice, chicken peas and carrots sitting on a table.

Recipe by Barett, Lakeshore Membership Specialist

Not So Fried Rice


2 Cups Brown Rice
6 Eggs, Scrambled
12oz Package of Frozen Peas & Carrots
1 Small Onion, Diced (Optional)
1/2 Cup Teriyaki Sauce (Optional)
12 oz Boneless, Skinless Chicken Breast (Optional)


  1. Cook the rice according to the package instructions.
  2. Diced 12 oz of boneless, skinless chicken breasts and cook in a skillet on the stove. If you like teriyaki sauce, you can add it directly to your meat while it cooks.
  3. Scramble eggs in a bowl and cook. Once cooked, set aside.
  4. Dice and saute onion until tender. I like to do this in the same skillet I cook my meat in, adding them during the last 2 minutes of cooking.
  5. Heat peas & carrots according to the package instructions, either in the microwave or on the stove.
  6. Once the rice is done cooking, combine rice, scrambled eggs, peas & carrots, onions and meat in a large bowl.
  7. Enjoy!