Chicken Fried Rice

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Servings: 4 servings

Ingredients

3 tablespoons vegetable oil, divided

1 pound boneless and skinless chicken breasts, cut into 1-inch pieces

2 tablespoons sesame oil

1/2 cup diced onion

1-1/2 teaspoons minced garlic

2 cup frozen peas and carrots

3 large eggs whisked

4 cups cooked cold white rice (preferably day old rice)

1/4 cup soy sauce

salt and pepper, to taste

Sliced green onions, for garnish, optional

Directions

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.

Lower heat to medium. Add remaining 2 tablespoons vegetable oil and 2 tablespoons sesame oil. Add onions, peas and carrots and cook until onions are translucent. Add garlic and cook for 1 minute, or until fragrant. Add the rice and chicken and stir to combine.

Push the vegetable mixture to the side of the pan. Pour the eggs into the empty side of the pan and scramble the eggs with a spatula. When eggs are fully cooked combine with vegetable mixture.

Add soy sauce and stir to mix. Season with salt and pepper, to taste. Garnish with green onions. Serve immediately.

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