I go grocery shopping on Monday’s so usually by Sunday night, our refrigerator is close to empty and the pantry needs restocking ASAP. Sometimes it’s a good excuse to order a hoagie from the sandwich shop next door but last night it was raining and neither my husband nor I wanted to walk over there in the rain to get takeout. So, I rummaged through the cabinets and gathered enough ingredients to stir up some Chicken Fried Rice. I surprisingly discovered that fried rice is a great Sunday night dinner! It takes one skillet and very little prep time to whip up this delicious meal. If you don’t have peas and carrots you could add whatever kind of vegetables you like and you can also trade out the chicken for another type of protein. I had plenty of leftovers so I put it in a chinese take out box (yes, I keep those) and packed it up in my husbands lunch today. Yahoo!
|Chicken Fried Rice|
- 1 T. vegetable oil
- 1 T. sesame oil
- 2 boneless, skinless chicken breasts, cut into bit-sized pieces, seasoned with salt & pepper
- 4 cups cooked rice
- 1 c. frozen peas & carrots, thawed
- 2 eggs, lightly beaten
- 1/4 c. chopped onion
- 2 cloves garlic, minced
- 1/3 c. soy sauce
- Heat oils in a large nonstick pan over medium-high heat.
- Add chicken pieces to hot oil and cook until chicken is no longer pink. About 6-7 minutes.
- Add peas & carrots and onion. Cook 2-3 minutes more. Add garlic.
- Add rice and stir to combine with ingredients.
- Push all ingredients to one side of the pan. Add eggs to the other side of the pan and stir constantly to scramble.
- After eggs are cooked, stir them into the other ingredients. Add soy sauce and stir to coat. Let cook for about 1 minute more.
- Serve immediately with extra soy sauce if desired.