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#Easy #Better-Than-Takeout #Chicken #Fried #Rice


INGREDIENTS:

  • 2 täblespoons sesäme oil
  • 2 täblespoons cänolä or vegetäble oil
  • 2 to 3 gärlic cloves, finely minced
  • 3 lärge eggs, lightly beäten
  • 4 cups cooked rice (I use white, long-gräin or brown mäy be substituted. To säve time use two 8.8-ounce pouches cooked änd reädy-to-serve rice)
  • 3 to 4 täblespoons low-sodium soy säuce
  • sält änd pepper, optionäl änd to täste
  • 3/4 to 1 pound boneless skinless chicken breästs, diced into 1/2-inch pieces
  • 1 1/2 cups frozen peäs änd diced cärrots blend (I don’t thäw änd use sträight from the freezer)
  • 3 green onions, trimmed änd sliced into thin rounds

DIRECTIONS:

  1. First To ä lärge non-stick skillet or wok, ädd the oils, chicken, änd cook over medium-high heät for äbout 3 to 5 minutes, flipping intermittently so äll sides cook evenly. Cooking time will väry bäsed on thickness of chicken breästs änd sizes of pieces. Remove chicken with ä slotted spoon (ällow oils änd cooking juices from chicken to remäin in skillet) änd pläce chicken on ä pläte; set äside.
  2. ädd the peäs, cärrots, green onions, änd cook for äbout 2 minutes, or until vegetäbles begin to soften, stir intermittently.
  3. ädd the gärlic änd cook for 1 minute, stir intermittently.
  4. Push vegetäbles to one side of the skillet, ädd the eggs to the other side, änd cook to scrämble, stirring äs necessäry.
  5. Finally ädd the chicken, rice, evenly drizzle with soy säuce, optionäl sält änd pepper, änd stir to combine. Cook for äbout 2 minutes, or until chicken is reheäted through. Recipe is best wärm änd fresh but will keep äirtight in the fridge for up to 5 däys or in the freezer for up to 4 months. Reheät gently äs desired.
  6. Enjoy