Faster, and better, than take out, Chicken Fried Rice makes short work of leftover rice. Loaded with tender chicken, veggies and egg, this is a quick, one pot dinner the whole family will love.
1lbboneless skinless chicken breastcut into bite sized pieces
1cupdiced onion
1cupfinely diced carrot
2garlic clovesminced
1teaspoonpeeled and minced fresh ginger
3cupscooked white rice
1large egg
1/2cupfrozen peasthawed
1/4cuplow sodium soy sauce
2tablespoonsrice vinegar
1/2tablespoonsesame oil
Instructions
Heat 1 tablespoon oil in a large non-stick skillet or wok over high heat.
Season the chicken with salt and pepper then add the chicken to the pan. Cook the chicken until cooked through and no longer pink. Transfer the cooked chicken to a plate and keep warm.
Set aside. Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes. Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger cooking until fragrant.
Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp. Push the rice to the side of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes.
Stir in the chicken and cook for an additional minute to warm through.
Serve immediately topped with chopped scallions, if desired.
Notes
Chicken Fried Rice can be stored in the refrigerator for up to 4 days in an airtight container.