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Chicken Fried Rice
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
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
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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