Chicken Fried Rice
Source: Found on Pinterest
So easy and quick. A great way to use up leftover rice.
Ingredients
- 3 c. cooked long-grain rice (we use brown)
- 3/4 lb. (14 oz. pkg.) boneless, skinless chicken breasts, diced into 3/4-inch pieces
- 1 Tbls. sesame oil, divided
- 1 Tbls. canola oil, divided
- 1-1/3 c. frozen peas and carrots blend
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbls. low-sodium soy sauce
- salt and pepper, to taste
- Sriracha sauce for serving, optional
Marinade for Chicken
- 1/4 c. white sugar
- 1/4 c. low sodium soy sauce
- 1-1/2 Tbls. cider vinegar
- 1/2 t. garlic, minced
- salt and pepper
Instructions
Marinate Chicken: Whisk together sugar, soy sauce, vinegar and garlic. Season chicken breast pieces with salt and pepper. Add chicken to a quart-size zip lock bag, pour in 1/4 cup of the marinade and refrigerate for several hours or overnight. Refrigerate remaining marinade.
When ready to cook, in a large non-stick skillet, heat 1-1/2 t. sesame oil and 1-1/2 t. canola oil over medium-high heat. Once hot, add chicken pieces, and saute until cooked through, about 6-8 minutes. Transfer chicken to a plate, lined with paper towel and set aside.
Return skillet to medium-high heat; add remaining 1-1/2 t. sesame oil and 1-1/2 t. canola oil. Add peas and carrots blend and green onions; saute for 2 minutes. Add garlic and saute 1 minute longer.
Push veggies to edge of pan, add eggs in center to cook and scramble.
Return chicken, remaining marinade and rice to skillet. Add soy sauce and season with salt and pepper to taste.
Serve warm with Sriracha sauce to taste, if desired.
NOTE: The Sriracha sauce really adds to this dish.