Chicken Fried Rice
Chicken Fried Rice is a gluten free and dairy free main course. One portion of this dish contains around 45g of protein, 20g of fat, and a total of 990 calories. This recipe serves 3. For $2.37 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe is typical of Chinese cuisine. A couple people made this recipe, and 77 would say it hit the spot. It is brought to you by Cooking Classy. A mixture of low sodium soy sauce, peas and carrots, green onions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 15 minutes. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, you might also like recipes such as veg fried rice , how to make vegetable fried rice | rice s, Chicken Fried Rice, and Chicken Fried Rice.
Servings: 3
Cooking duration: 15 minutes
Ingredients:
3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
1 Tbsp canola oil, divided
3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
2 large eggs
2 cloves garlic, minced
3 green onions chopped
3 Tbsp low-sodium soy sauce
1 1/3 cups frozen peas and carrots blend
Salt and freshly ground black pepper
1 Tbsp sesame oil, divided
Equipment:
frying pan
wok
Cooking instruction summary:
In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.Recipe Source: adapted with slight changes from Rachel Schultz
Step by step:
1. In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes.
2. Transfer chicken to a plate and set aside.Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
3. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble. Return chicken to skillet along with rice.
4. Add in soy sauce and season with salt and pepper to taste.
5. Serve warm with Sriracha to taste if desired.Recipe Source: adapted with slight changes from Rachel Schultz
Nutrition Information:
covered percent of daily need
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