Name: Classic chicken fried rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1/4 cup white rice, cooked and chilled; 1 large egg, beaten; 1/4 cup frozen peas; 1/2 medium carrot, finely diced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 green onions, sliced, whites and greens separated; 1 tsp canola oil; 1/2 tsp toasted sesame oil; 1 tbsp low sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 5 min

Heat one third of the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the beaten egg and cook for 1 minute until just set. Remove the egg from the pan and set aside in a small bowl.
Add another third of the canola oil to the pan. Season the chicken with salt and pepper, then add to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Remove and set aside with the egg. Done when reaches 165°F.
Add the remaining canola oil to the skillet. Add the carrots and cook for 3 minutes. Stir in the garlic, ginger, and green onion whites. Cook for 1 minute until fragrant.
Add the rice, peas, and soy sauce to the pan. Stir to coat, then spread the rice in an even layer. Let it cook undisturbed for 1 minute to crisp, stir, and repeat for 3 to 4 minutes total until the rice is heated through.
Return the chicken and scrambled egg to the pan. Stir in the sesame oil and green onion greens until well combined and hot. Transfer the mixture to a bowl.

Nutrition

Ingredients

Instructions

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