I had no idea Chicken Fried Rice was so easy to make! The prep work is simple, and everything is cooked right in the wok. As long as you make the rice before hand, with enough time to let it cool, then you are set to go! The reason that it is better for the rice to have a chance too cool is because then it hardens a bit, and doesn't clump as it gets warmer and stickier. First up is the chicken, once it is sautéed, set it aside, then time for the veggies, and while they are sautéing, in go the eggs to cook and scramble. Lastly, the chicken and rice come back in, and boom, with a little soy sauce, you have delicious, easy, chicken and veggie fried rice!
Ingredients ~
3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
3/4 lb boneless skinless chicken breasts , diced into 3/4-inch pieces
1 Tbsp toasted sesame oil , divided
1 Tbsp canola oil, divided
1 1/3 cups frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2 large eggs
3 Tbsp low-sodium soy sauce
Salt and freshly ground black pepper
Sriracha, for serving (optional)
Instructions ~
In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and sauté until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and sauté 1 minute, then add garlic and sauté 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
Recipe From: Cooking Classy
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