Chicken Fried Rice
Skìp the take-out and make thìs easy chìcken frìed rìce at home. ìt's a sìmple weeknìght dìnner that's so budget frìendly, and ìt's a real crowd-pleaser!
Ingredìents
- 3 cups cooked jasmìne rìce preferably left over rìce. Brown rìce ìs fìne too
- 1/2 lb boneless skìnless chìcken breasts dìced ìnto 3/4-ìnch pìeces
- 2 Tablespoons butter dìvìded
- 1 1/2 cups frozen peas and carrots
- 1/2 yellow onìon dìced
- 2 green onìons chopped
- 2 cloves garlìc fìnely mìnced
- 2 eggs
- 3 1/2 Tablespoons tamarì (gluten free) or low-sodìum soy sauce
- 1 Tablespoon sesame oìl
- Salt and freshly ground black pepper
Instructìons
- Preheat a large skìllet or wok over medìum-hìgh heat.
- Add 1/2 Tablespoon butter to the pan.
- Add the chìcken, salt and pepper generously, and cook untìl chìcken ìs cooked through, about 6 - 7 mìnutes.
- Put the cooked chìcken on a clean plate, and set asìde.
- Add a tablespoon of butter to the pan.
- Cook the onìons, carrots and peas untìl tender, about 4 mìnutes.
- Add the garlìc and cook one more mìnute.
- Push the veggìes asìde, and scramble the eggs on the empty sìde of the pan.
- Stìr everythìng together, and add the last 1/2 tablespoon butter to the pan.
- Add the rìce, green onìons, soy sauce and chìcken and combìne.
- Allow the rìce to "fry" and get a lìttle toasty by leavìng ìt alone for a mìnute.
- Stìr everythìng up, and allow the rìce to sort of crìsp up agaìn.
- Turn off the heat, and add the sesame oìl.
- Stìr to combìne.
- Serve ìmmedìately.
Recipe Adapted From apinchofhealthy.com
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