Chicken Fried Rice
Ingredients
The rice and chicken
-
3
cups
cooked long-grain brown rice
-
¾
lb
boneless skinless chicken breasts, diced
The oils
-
1
Tbsp
toasted sesame oil
-
1
Tbsp
canola oil
The vegetables
-
1⅓
cups
frozen peas and carrots blend
-
3
pieces
green onions, chopped
-
2
cloves
garlic, minced
The eggs and sauce
-
2
large
eggs
-
3
Tbsp
low-sodium soy sauce
Seasoning and serving
-
to taste
salt
-
to taste
freshly ground black pepper
-
optional
Sriracha, for serving
Instructions
- Heat sesame oil and canola oil in a large non-stick wok or skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and sauté until cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining oils, and sauté peas, carrots, and green onions for 1 minute. Add garlic and sauté for 1 minute longer.
- Push vegetables to the edges of the pan, add eggs in the center, and scramble until just set.
- Return chicken to the skillet along with rice, add soy sauce, and season with salt and pepper to taste.
- Toss everything together and serve warm with Sriracha if desired.
Nutrition Facts (estimated)
Servings
3 servings
Calories
518
Total fat
17g
Total carbohydrates
54g
Total protein
36g
Sodium
767mg
Cholesterol
181mg
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