BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

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I put the carrots in first and stir fry them a few minutes before adding the rest of the veggies (and I use a different mix of veggies each time, depends on what’s in the fridge, zucchini, broccoli, cabbage, red pepper, etc.). Also, I don’t add the peas till the very end (with the chicken) because they cook fast. 

INGREDIENTS


  • 1 cup rice
  • 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup frozen peas
  • 4 carrots, diced
  • 2 eggs
  • 3 tablespoons sesame oil (or you can substitute butter!)
  • ¼ cup soy sauce
  • Optional: sesame seeds

INSTRUCTIONS


  1. Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
  2. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
  3. Crack eggs into pan and scramble, mixing with vegetables.
  4. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.

Source of BETTER-THAN-TAKEOUT CHICKEN FRIED RICE Recipe @ rachelschultz.com

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