Chicken Fried Rice
Ingredients:
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked and chilled rice (preferably day-old rice)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 green onions, thinly sliced
Directions:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until fully cooked.
- Remove them from the pan and set aside.
- Season the chicken pieces with salt and pepper.
- Add the remaining tablespoon of vegetable oil to the skillet and cook the chicken until browned and cooked through.
- Remove from the pan and set aside with the scrambled eggs.
- In the same pan, add the onion and garlic, and sauté until the onions are translucent.
- Stir in the peas and carrots, cooking until they are warmed through.
- Add the rice, soy sauce, and sesame oil, stirring until well combined and the rice is heated through.
- Return the cooked eggs and chicken to the skillet, mixing everything together.
- Garnish with green onions before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings