Name: Chicken fried rice
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1/4 cup white rice, cooked and chilled; 1 large egg, beaten; 2 tsp canola oil; 2 oz frozen peas and carrots; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 green onions, sliced; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 1/4 tsp salt

Instructions

Prep 20 min · Cook 0 min

Heat 1/2 teaspoon of canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken breast and salt. Cook until golden and the internal temperature reaches 165°F, about 5 minutes. Remove chicken from the pan and set aside.
Return the skillet to medium heat and add a scant 1/2 teaspoon of canola oil. Pour in the beaten egg and scramble quickly until just set, about 1 minute. Remove and set aside with the chicken.
Increase heat to medium-high and add the remaining canola oil. Add the frozen peas and carrots. Cook until the water has evaporated and the vegetables are hot, about 2 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Break up any clumps in the cold rice with your hands. Add the rice to the skillet and cook, pressing down occasionally, until heated through and starting to crisp, about 4 minutes. Stir in the cooked chicken, eggs, soy sauce, sesame oil, and half the green onions. Toss for 1 minute then serve in a bowl topped with the remaining green onions.

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Ingredients

Instructions

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