Easy Chicken Fried Rice
Delicious and easy chicken fried rice made of left over rice, vegetables and eggs. It’s so simple to prepare, ready in less than 30 minutes. Perfect for family lunch or dinner.
Equipment
- wok or nonstick skillet and slotted turner/ spatula
- Chopping board and knife
- Measuring cup and spoon
Ingredients
- 2 tablespoons canola oil
- 3 large eggs, lightly beaten
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 250 grams boneless chicken thighs, sliced into 1/2 inch pieces or chicken breast
- ¼ teaspoon ground black pepper
- 1 ½ cups frozen peas and carrots, washed and drained
- 4 cups cooked rice or brown
- 4 tablespoons soy sauce
- salt to taste
- 2 stalks green onions, trimmed and sliced into thin rounds
Instructions
- In a non-stick skillet or wok over medium heat, add vegetable oil. Pour slightly beaten eggs into the heated oil. As it cook, chop them up into little pieces. After the egg has been scrambled, remove from the pan. Transfer to a plate and set aside. Cooking the egg first will prevent it from overcooking and ensure that it remains in bigger bits.
- Over medium-high heat, add sesame oil. Sauté garlic, onion and the white stalks of green onions. Cook until fragrant and translucent. Add the chicken and cook for about 5 minutes, or until the inside is no longer pink. Season with 1 tablespoon of soy sauce and ground black pepper.
- Add the peas and carrots and cook for about 2 minutes.
- Set the heat to high. Move the chicken and vegetables to one side of the pan or make a hole in the center then add the cold rice. Mix everything together until well combined. Add the remaining soy sauce and toss to incorporate all ingredients. Continue sautéing the rice for 3 minutes, or until you see a hint of browning developing on the rice and vegetables.
- Taste the rice and adjust the seasoning with salt, pepper, and additional soy sauce as necessary.
- Take the pan off the heat. Add your scrambled eggs and mix until combine.
- Transfer to a serving plate and garnish with chopped green onions.
- Serve it hot and enjoy!
