VNiceFood

The Chicken Fried Rice I Make Every Week - Ready in 20 Minutes

The Chicken Fried Rice I Make Every Week - Ready in 20 Minutes
Prep
10 min
Cook
15 min
Total
25 min
Serves
3
Calories
518 kcal
Carbs
54.00 g

Ingredients

  • 3 cupscooked long-grain brown rice (preferably left over rice or white rice)
  • 3/4 lbboneless skinless chicken breasts (diced into 3/4-inch pieces)
  • 1 Tbsptoasted sesame oil (divided)
  • 1 Tbspcanola oil (divided)
  • 1 1/3 cupsfrozen peas and carrots blend
  • 3green onions (chopped)
  • 2 clovesgarlic (minced)
  • 2 largeeggs
  • 3 Tbsplow-sodium soy sauce
  • —Salt and freshly ground black pepper
  • —Sriracha (for serving optional)

Instructions

  1. 1

    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 saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.

  2. 2

    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 saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.

  3. 3

    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.