Chicken Fried Rice
Adapted from Rachel CooksPro Tip: Have everything ready to go for this recipe - it moves very quickly from step to step!Serves 3 - Serving size 3/4 to 1 cup
Ingredients
- 3 cups cooked rice (day old and cold is the best to use)
- 8 oz cooked chicken breast, chopped small
- 1/2 Tbsp olive oil
- 1/2 small diced onion
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 1 tsp minced or grated ginger
- 2 Tbsp reduced sodium soy sauce or coconut aminos
- 1 tsp sesame oil
- 2 eggs, beaten
- 3 green onions, thinly sliced
Instructions
- Heat a large skillet or wok over medium - high heat
- Add oil, rice and chicken and cook, stirring only once or twice for 8-10 minutes until the rice starts turning golden brown.
- Push rice mixture to one side of pan and add onion and peas and carrots to the other side of the pan. Cook vegetables 4-5 minutes or until tender, stirring frequently.
- Add garlic and ginger and cook until fragrant, about 1 minute.
- Mix vegetables and rice together and add soy sauce and sesame oil, stirring to combine.
- Push vegetables and rice to the side of the pan.
- On the other side of the pan, add eggs and cook, stirring until scrambled. Chop up slightly.
- Mix everything together and top with green onions.