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Anyone know how to make chicken fried rice? And any other recipes that are easyy?

Does anyone know how to make chicken fried rice?? Also I am looking for any other recipes that are easy to make and fast. Some things I have to work with are mash potatoes, potatoes, hot dogs, hamburger, chicken, lots of pasta, cream of chicken, and cream of mushroom. Much more stuff.. So any ideas greatly appreciated...

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1. === Chinese Chicken Fried Rice 1/2 tablespoon sesame oil 1 onion 1 1/2 pounds cooked, cubed chicken meat 2 tablespoons soy sauce 2 large carrots, diced 2 stalks celery, chopped 1 large red bell pepper, diced 3/4 cup fresh pea pods, halved 1/2 large green bell pepper, diced 6 cups cooked white rice 2 eggs 1/3 cup soy sauce Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot. ===================================== Chicken Noodle Casserole 1 (8 ounce) package egg noodles, cooked 2 skinless, boneless chicken breast halves - cut into cubes 1 tablespoon minced onion 1 (10.75 ounce) can condensed cream of chicken soup 1 1/4 cups milk 1 (14.5 ounce) can peas and carrots, drained salt and pepper to taste paprika to taste 1 teaspoon chili powder 4 slices Monterey Jack cheese 4 slices soft white bread, cubed Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside. In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat. Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot. ============================
2. Cook your rice and drain if necessary. In a heated skillet throw in some olive or vegatable oil and when it is hot toss in diced onions and saute a minute or so. Toss the rice in and a bag of frozen peas and let it kind of brown up. I add slivered almonds to mine.
3. Cook up chicken in soy sauce or terriyake or seschawn, or honey garlic cook up rice, and cut up your favourite veggies (peppers, celery, onions and garlic are awesome!) finally put some water in a frying pan throw in your veggies let them get a little soft save some of the crunchy texture, add your rice, and soome soy sauce, cut up your cooked chicken and toss that in. Throw in a table spoon of whatever sauce you used on the chicken and fry it up. Any bag of frozen veggies are awesome if you dont want to cut up a whole bunch! As for the cream of chicken... cook up your chicken regularly and plain. add it to the cream along with veggies and place it over your pasta. Have fun in the kitchen!
4. Boil some rice, Add a scrambled egg, Add some chopped onion, celery, carrots, Add some chicken, Add some soy sauce, Fry it in a little peanut oil.
5. Easy Chicken Fried Rice Serves: 4 2 cups boneless, skinless chicken, cooked, cubed 3 ½ cups low sodium chicken broth 2 cups jasmine rice 1 green pepper 2 cups snow peas 1 Tbsp canola oil 1 Tbsp sesame oil ½ tsp red pepper flakes 1 tsp ground ginger 8 oz mushrooms, sliced 2 cups fresh carrots, sliced into match sticks ¼ cup low sodium soya sauce ¼ cup sesame seeds ½ cup fresh coriander (cilantro), minced 1 cup green onions, finely sliced Preparation: 1. Cook jasmine rice according to package directions in low sodium chicken broth. 2. Cut green pepper in slivers and trim ends from snow peas. 3. Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet. Stir-fry sliced mushrooms, green pepper, snow peas and match sticks carrots until tender crisp. Stir in diced cooked chicken and season with soya sauce and heat through. 4. Combine cooked vegetables and chicken with rice in a large bowl and mix well. Mound on a large serving platter and garnish with sesame seeds, minced coriander (cilantro) and thinly sliced green onions. Note: This is a healthier version of a Chinese restaurant classic. Use packaged sliced mushrooms and “match sticks” carrots for extra convenience. For more chicken recipes, especially quick and easy ones, visit our site at www.chicken.ca. Enjoy! Marty Brett Chicken Farmers of Canada