We love to go out for Asian food. It’s always better in the restaurant, fresh from the kitchen. But, it can get expensive to go out weekly. So, while preparing some freezer meals for a family in our church last week, I saw someone prepare Fried Rice and thought I’d give it a shot. WOW! It was YUMMY and turned out much better than I expected! I can’t wait to add in more ingredients to make this basic Fried Rice more of a dish.

Of course, I had to find something to have with our Fried Rice and ended up selecting a recipe for Sweet & Sour Chicken from Life as a Lofthouse – another dish I’ve never prepared. MAN, I was on a roll! This stuff was as good (and dare I say BETTER) than I’ve had in some Chinese Restaurants! I used Schwan’s Oven Roasted Chicken Bites #494 to make it even simpler   I’ll be sharing lots of Fall Favorite Recipes from Schwan’s over the next couple of weeks! Be on the lookout for that too!

The ingredients are minimal and most are items you’d have in your pantry anyway. Enjoy these two recipes that have now gained the right to be in our weekly roundup!

Fried Rice

Making fried rice at home is easier than you think! Find out the secret for how to make fried rice perfect every time.
5 from 1 vote
Course: Side Dish
Cuisine: American
Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes


  • 3 cups cooked white rice day old or leftover rice works best!
  • 1.5 tbs sesame oil
  • 1.5 tbs olive oil
  • 1 cup frozen peas and carrots thawed
  • 1 small onions chopped
  • 2 tsp minced garlic
  • 2 eggs slightly beaten
  • 1/4 cup soy sauce


  • On medium high heat, heat the oil in a large skillet or wok.
  • Add the peas/carrots mix, onion and garlic. Stir fry until tender.
  • Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
  • Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
  • You can also divide and place into freezer bag. Press out air, seal, lay flat and freeze.


Calories: 292kcal | Carbohydrates: 35g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 843mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!


Sweet & Sour Chicken

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  • The chicken coating:
  • 3-4 boneless chicken breasts
  • salt + pepper
  • 1 cup cornstarch
  • 2 eggs beaten
  • 1/4 cup canola oil
  • The sweet and sour sauce:
  • 3/4 cup sugar
  • 4 tbs ketchup
  • 1/2 cup distilled white vinegar
  • 1 tbs soy sauce
  • 1 tsp garlic salt


  • Start by preheating your oven to 325 degrees.
  • Rinse your chicken breasts in water and then cut into cubes.
  • Season with salt and pepper to taste.
  • Dip chicken into the cornstarch to coat then dip into the eggs.
  • Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
  • Place the chicken in a 9x13 greased baking dish.
  • Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
  • Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!


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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Jeannie-JB says:

    Hi SISTsta – that looks fabulous. You must be a great cook!

  2. Toot Sweet 4 Two says:

    That looks delish and my kids will love it! I will be making this VERY soon! Thanks for sharing.

    1. Toot Sweet 4 Two says:

      P.S. I found you on #SITSSharefest

5 from 1 vote (1 rating without comment)

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