Name: Chicken fried rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 5 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1 tsp canola oil; 2.5 oz frozen peas and carrots; 2 large egg whites; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 1 green onion, sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 25 min

Add rice, water, and half the salt to a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Spread the rice thin on a small sheet pan and chill in the freezer for 15 minutes. Break up any clumps with a fork.
Heat half the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 3 minutes. Flip and cook for 3 minutes more until golden. Remove chicken from the skillet. Done when opaque in the center, 165°F.
Wipe out the skillet. Heat the remaining canola oil over medium heat. Add the frozen peas and carrots and cook, stirring often, for 2 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
Push the vegetables to one side of the skillet. Pour the egg whites into the empty side. Cook for 1 minute, stirring constantly, until the whites are set. Done when 160°F.
Add the chilled rice and seared chicken back into the skillet. Increase heat to medium-high. Add the soy sauce, sesame oil, and the rest of the salt. Cook, tossing and pressing the rice into the pan, for 4 minutes until the rice is heated through and slightly crisp.
Remove the skillet from the heat. Toss in the green onions and serve.

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Ingredients

Instructions

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