Dinner
Chicken Fried Rice
Chicken fried rice is an excellent dish for using up leftover rice and meat, but it's so much more than just a clean-out-the-fridge dish.
Ingredients:
- 3 tablespoons canola oil, divided
- 2 large eggs, lightly beaten
- 1/2 medium onion, chopped
- 1 package (12 ounces) frozen peas and carrots
- 1-1/2 cups cubed cooked chicken breast
- 3 garlic cloves, minced
- 2 teaspoons sesame oil
- 3 cups cooked long grain rice
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 3 green onions, chopped
Directions:
- In a large skillet or wok, heat 1 tablespoon oil over medium heat. Add beaten eggs; cook and stir until thickened and no liquid egg remains. Remove from pan; set aside.
- To the same skillet, add remaining 2 tablespoons oil. Add onion and frozen peas and carrots; cook until tender, 4-5 minutes. Stir in chicken and garlic; cook 2-3 minutes longer. Remove from pan; set aside.
- Add sesame oil and rice to skillet; cook until rice begins to brown, 10-12 minutes. Stir in eggs, chicken and vegetable mixture, soy sauce, salt, pepper and ginger; cook until heated through, 2-3 minutes. Serve in bowls with chopped green onion.