Recipe
Chicken Fried Rice
Chicken fried rice (and all fried rice dishes) started off as a way to use up leftover cooked rice. Now it’s so popular many people cook it from scratch even when they don’t have leftover rice they need to use.
Ingredients
- 3 cup Sunwhite Medium Grain Rice, cooked
- 350 g Boneless Skinless Chicken Breasts, diced into 2cms pieces
- 1 tbsp Toasted Sesame Oil, divided
- 1 tbsp Canola Oil, divided
- 1.33 cup Frozen Peas And Carrots Blend
- 3 Green Onions, chopped
- 2 clove Garlic, minced
- 2 Large Eggs
- 3 tbsp Low-Sodium Soy Sauce
- Salt And Freshly Ground Black Pepper
- Sriracha, for serving
Method
- Heat up 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet on medium-high heat. When sizzling, toss in chicken pieces, lightly season with salt and pepper, and stir-fry until fully cooked, around 5 - 6 minutes. Plate chicken and set aside.
- Bring the skillet back to medium-high heat, pouring in the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add in the peas and carrots blend, green onions, and sauté for 1 minute. Follow by tossing in the garlic and sauté for another minute. Push the veggies to the edges of the pan, create a space in the center, crack in the eggs, and cook to scramble.
- Add the chicken back to the skillet, followed by the rice. Season with soy sauce and salt and pepper to taste. Serve hot and spicy with a dash of Sriracha if desired.
Ingredients
- Sunwhite Medium Grain Rice
- Boneless Skinless Chicken Breasts
- Toasted Sesame Oil
- Canola Oil
- Frozen Peas And Carrots Blend
- Green Onions
- Garlic
- Large Eggs
- Low-Sodium Soy Sauce
- Salt And Freshly Ground Black Pepper
- Sriracha
Method
- Heat up 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet on medium-high heat. When sizzling, toss in chicken pieces, lightly season with salt and pepper, and stir-fry until fully cooked, around 5 - 6 minutes. Plate chicken and set aside.
- Bring the skillet back to medium-high heat, pouring in the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add in the peas and carrots blend, green onions, and sauté for 1 minute. Follow by tossing in the garlic and sauté for another minute. Push the veggies to the edges of the pan, create a space in the center, crack in the eggs, and cook to scramble.
- Add the chicken back to the skillet, followed by the rice. Season with soy sauce and salt and pepper to taste. Serve hot and spicy with a dash of Sriracha if desired.