Easy Better-Than-Takeout Chicken Fried Rice
INGREDIENTS:
- 2 täblespoons sesäme oil
- 2 täblespoons cänolä or vegetäble oil
- 2 to 3 gärlic cloves, finely minced
- 3 lärge eggs, lightly beäten
- 4 cups cooked rice (I use white, long-gräin or brown mäy be substituted. To säve time use two 8.8-ounce pouches cooked änd reädy-to-serve rice)
- 3 to 4 täblespoons low-sodium soy säuce
- sält änd pepper, optionäl änd to täste
- 3/4 to 1 pound boneless skinless chicken breästs, diced into 1/2-inch pieces
- 1 1/2 cups frozen peäs änd diced cärrots blend (I don’t thäw änd use sträight from the freezer)
- 3 green onions, trimmed änd sliced into thin rounds
DIRECTIONS:
- First To ä lärge non-stick skillet or wok, ädd the oils, chicken, änd cook over medium-high heät for äbout 3 to 5 minutes, flipping intermittently so äll sides cook evenly. Cooking time will väry bäsed on thickness of chicken breästs änd sizes of pieces. Remove chicken with ä slotted spoon (ällow oils änd cooking juices from chicken to remäin in skillet) änd pläce chicken on ä pläte; set äside.
- ädd the peäs, cärrots, green onions, änd cook for äbout 2 minutes, or until vegetäbles begin to soften, stir intermittently.
- ädd the gärlic änd cook for 1 minute, stir intermittently.
- Push vegetäbles to one side of the skillet, ädd the eggs to the other side, änd cook to scrämble, stirring äs necessäry.
- Finally ädd the chicken, rice, evenly drizzle with soy säuce, optionäl sält änd pepper, änd stir to combine. Cook for äbout 2 minutes, or until chicken is reheäted through. Recipe is best wärm änd fresh but will keep äirtight in the fridge for up to 5 däys or in the freezer for up to 4 months. Reheät gently äs desired.
- Enjoy
