Sunday, November 10, 2019
I mean really. Who doesn’t like fried rice? Ok maybe my six year old doesn’t because of the veggies inside, but I am pretty sure he is the only one out there. 🙂 For my birthday dinner with my family I chose to go to our favorite little chinese restaurant. And it was the bomb. But their fried rice was excellent. But I kept thinking, I can make this just as good at home and I have been craving it ever since!
Prep time : 20 minutes
Cook time : 20 minutes
Total time : 40 minutes
Serves : 8
Ingredients
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Ingredients
- 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
- 3 cups cooked rice *
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)
Instructions
- Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired
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