Better Than Takeout (Chicken) Fried Rice
- 2 cups white rice
- 1 cup frozen peas and carrots (I added other vegetables to mine this time around)
- 2 skinless chicken breasts, cut into bite-size pieces
- 1/4 tsp. salt
- 1 small onion, diced
- 2 tsp minced garlic
- 2 large eggs slightly beaten
- 1/3 cup reduced-sodium soy sauce
- 1 1/2 tsp. sesame oil
- 5 Tbs. vegetable or canola oil, divided
- 3/4 cup thinly sliced green onions
- Combine 2 2/3 cups water, rice, and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions.
- Transfer the steamed rice to a baking sheet to cool to room temperature. Refrigerate until cold.
- Heat 1 tablespoon of canola or vegetable oil in a large wok over medium-high heat. Add the eggs and stir with a fork until just cooked. Place the eggs on a separate dish.
- Heat 1 tablespoon of canola or vegetable oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Push the chicken to the side of the wok.
- Heat the remaining 3 tablespoons of oil in the wok over medium high heat.
- Add the vegetables to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, and 3/4 of the green onions.
- Add the soy sauce and sesame oil and continue to stir-fry for 1 minute.
- Transfer the rice to a bowl and sprinkle with the remaining green onions.
* You can also make this as a fried rice side as I did in the above pictures. It goes perfectly with our baked sweet and sour chicken recipe.
* Adapted from Oprah's Chicken Fried Rice Recipe.