Easy Better-Than-Takeout Chicken Fried Rice

Easy Better-Than-Takeout Chicken Fried Rice

from averiecooks.com
20 min
6 servings

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
  • 3 green onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 3 to 4 tablespoons low-sodium soy sauce
  • salt and pepper, optional and to taste

Directions

  1. 1

    To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.

  2. 2

    Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.

  3. 3

    Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

  4. 4

    Add the garlic and cook for 1 minute, stir intermittently.

  5. 5

    Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

  6. 6

    Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.