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Chicken Fried Rice
x 1
An easy flavorful fried rice that's made with brown rice and lean chicken breast instead of white rice and ham. A recipe everyone can agree on! Hearty and so satisfying. It makes great leftovers too.
Recipe Source: adapted with slight changes from Rachel Schultz
3 cups},{ cooked long-grain brown rice preferably left over rice. White is fine too
3/4 pounds boneless skinless chicken breasts diced into 3/4-inch pieces
1 tablespoon toasted sesame oil divided
1 tablespoon canola oil divided
1 1/3 cups frozen peas and carrots blend
green onions chopped
2 cloves garlic minced
2 large eggs
3 tablespoons low-sodium soy sauce
Salt and freshly ground black pepper
Sriracha for serving (optional)
Preparation
In a large non-stick wok or skillet, heat one and one half teaspoons toasted sesame oil and one and one half teaspoons of the canola oil over medium-high heat.
Once hot, add chicken pieces, season lightly with salt and pepper and sauté until cooked through, about five to six minutes.
Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining one and one half teaspoons toasted sesame oil and one and one half teaspoons canola oil.
Add peas and carrots blend and green onions and sauté one minute, then add garlic and sauté one minute longer.
Push veggies to edges of pan, add eggs in center and cook and scramble.
Return chicken to skillet along with rice.
Add in soy sauce and season with salt and pepper to taste.