Fried rice really is one of those simply delicious dishes, isn’t it? I don’t make it very often, but it is so easy to do and so tasty!! This “better than takeout” chicken fried rice comes from The Recipe Critic and it did not fail me at all.
It calls for just a few ingredients that aren’t expensive and are easy to find, which is always a bonus. I used minimal peas in this, because my husband is not a fan, but I used tons of fresh green onion from my garden!
This is a quick meal to throw together, so it is pretty good for any night of the week. It can be even faster if the chicken is already cooked. I have also been told that it is best to use day-old rice for fried rice dishes, so the bulk of this could be made in advance, which definitely saves time as well. Enjoy!
Chicken Fried Rice
serves about 6
-1lb chicken, about 2-3 chicken breasts, cooked and shredded/cubed
-3cu cooked rice
-2tbsp sesame oil
-1 small white onion, chopped
-1cu frozen peas and carrots, thawed
-2-3tbsp soy sauce (more or less to taste)
-2 eggs, lightly beaten
-2tbsp chopped green onions
-Cook and shred the chicken (you can cook the chicken in this sauce also by The Recipe Critic, which I did, and it was fabulous!).
-Preheat a large skillet or wok to medium heat, then pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
-Slide everything to the side of the wok, and pour the beaten eggs onto the open space. Scramble the eggs with a spatula, and one cooked, add everything back together.
-Add the rice and chicken to the veggie and egg mixture, then pour the soy sauce on top. Stir fry everything together, then add the chopped green onion on top.