Name: Chicken fried rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 3 tbsp water; 5 oz boneless skinless chicken breast, diced into half-inch pieces; 1 large egg, beaten; 2.5 oz frozen peas and carrots; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 green onions, sliced, whites and greens separated; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 1/4 tsp salt

Instructions

Prep 25 min · Cook 20 min

In a small pot, combine rice and water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Spread the rice on a plate and place in the freezer to chill for 15 minutes until cold and dry.
Heat half the canola oil in a 12-inch skillet over medium-high heat. Season chicken with salt. Add chicken to the pan and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside. Done when opaque in the center, 165°F.
Wipe the skillet lightly. Heat a small portion of the remaining canola oil over medium heat. Add the egg and cook for 1 minute until set, breaking it into small pieces with a spatula. Remove and set aside. Done when 160°F.
Heat the remaining canola oil in the skillet over medium-high heat. Add the frozen vegetables and green onion whites. Cook for 2 minutes until the vegetables are hot and the moisture has evaporated.
Add the garlic and ginger to the vegetables. Cook for 1 minute until fragrant but not browned.
Add the chilled rice, chicken, and egg to the skillet. Pour in the soy sauce and sesame oil. Cook for 3 to 4 minutes, tossing and pressing the rice into the pan to crisp. Garnish with green onion tops.

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Ingredients

Instructions

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