Chicken Fried Rice

By gMinor

I made this up one night. I'm guessing it's pretty close to what it should be, but wanted to save/share it cause it was a hit. The kids didn't even realize they were eating veges.

Ingredients

• 2 Cups (uncooked) White Rice (minute)
• 5-6 Chicken Tighs sliced thin
• 1/2 Cup Teryaki sauce/marinade (seperated)
• 1 Small Can Water Chestnuts
• 1/2 - 1 Bag Frozen Peas and Carrots
• 1/2 White Onion thingly sliced
• 3 Cloves Minced Garlic
• 2 Eggs Beaten
• Sesame Oil

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

Marinate Chicken in just enough Teryaki to cover it while sealed airtight in a bag

Step 2

Start cooking Rice. Then heat skillet/wok to high, add 1-2 tablespoons Sesame Oil and cook chicken until just done

Step 3

When cooked through (can be slightly less than done; it will cook more later), remove from pan and set aside

Step 4

Add another 1-2 Tablespoons of Sesame Oil, cook the Onion for 3-5 minutes, then add frozen Peas/Carrots and cook for another 3-5.

Step 5

Once Onions start to look translucent and the Peas/Carrots are no longer frozen, add Garlic and cook for 1-3 minutes (until fragrant)

Step 6

Add the remaining Teryaki and rice to the Pan and fold gently to mix through. Spread the contents to the outside of the pan leaving a small 'hole' in the middle. Pour the eggs in and gently scramble.

Step 7

Once Eggs are no longer runny (lightly scrambled), add chicken and gently mix thoroughly. Let it cook until the rice starts cripsing (or leave kind of soft). This is the reason you don't have to thoroughly cook things previously; depending on how crispy you like your rice.