Chicken Fried Rice
Servings: 4 servings
Equipment
- Cutting board
- Knife
- 2 Small Bowls
- Microwave safe dish with lid
- Frying pan
- Wooden spoon
Ingredients
- 1 cup Whole grain brown minute rice
- 1 cup Water (for rice)
- 1 pound Chicken filets or breasts
- 2 tsp Sesame oil
- 2 tsp Canola oil
- 2 large Eggs
- 2 each Carrots
- ¾ cup Frozen green peas
- ½ cup Frozen diced onion & pepper mix
- 2 cloves Garlic, minced
- ¼ cup Low sodium soy sauce
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 each Green onions
Instructions
Start Here:
- Wash and dry your hands.
- Place a cutting board on the counter with a damp cloth underneath it to keep the board from sliding around.
Recipe Prep (1):
- Crack the eggs into a small bowl and whisk well. Set aside.
- Peel carrots, cut into small pieces and place them in a medium bowl.
- Mince the garlic and set aside.
- Measure out the frozen vegetables and set aside.
- Thinly slice green onions, place in a small bowl. Set aside.
Recipe Prep (2):
- Roughly chop the raw chicken into bite size pieces.
- Wash and dry the cutting board, knife, and your hands after touching the raw chicken.
Cook Rice:
- Mix rice and water in a microwave safe bowl.
- Cover with a lid or plastic wrap. Cook on high for 8 minutes.
- Remove bowl from microwave and let sit for 5 minutes. Fluff rice with a fork.
- Tip: Rice can also be prepared on the stove top using the directions on the box.
Cook Chicken:
- In a large frying pan over medium-high heat, add 1 tsp sesame oil and 1 tsp canola oil.
- Add the chicken pieces and cook, turning as needed, until the chicken is cooked through, lightly browned, and no longer pink inside; about 7-8 minutes.
- Transfer the cooked chicken from the pan to a clean plate.
Cook Vegetables:
- Using the same frying pan, add 1 tsp sesame oil and 1 tsp canola oil.
- Add the vegetables and cook for 2-3 minutes.
- Add the minced garlic and cook for 1 minute.
- Reduce heat to medium and push the vegetables to the edge of the pan. Add the eggs to the center of the pan and stir until eggs are scrambled.
To Finish:
- Reduce heat to medium-low. Add cooked chicken and rice to the pan.
- Add soy sauce, salt & pepper; mix well. Cook for 3-4 minutes, stirring occasionally.
- Remove the pan from the heat. To serve, scoop 1.5-2 cups of the fried rice onto each plate. Top with sliced green onions.
Notes
Allergens: eggs, soy, wheat/gluten (soy sauce)
Download a copy of the recipe.
