Chicken Fried Rice

By baderr

Easy, better than take-out

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
• 3 green onions, trimmed and sliced into thin rounds
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
• 3 to 4 tablespoons low-sodium soy sauce
• salt and pepper, optional and to taste

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.

Step 2

Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Step 3

Add the garlic and cook for 1 minute, stir intermittently.

Step 4

Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

Step 5

Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.