Better-Than-Takeout Chicken Fried Rice
(rachelschultz.com)
Serves 5-6
- 4 cups rice, prepared
- 1/2 pound boneless, skinless chicken breasts, cooked (I put mine in the crock pot with Yoshida's Original Gourmet sauce, or any teriyaki sauce would do, if desired)
- 1 cup peas & carrots, frozen (or what you like - I added steamed broccoli)
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 2 eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan.Mix soy sauce throughout and remove from heat.
It's true! My kids all had seconds, and thirds. Some liked adding the Yoshida's sauce on top of the fried rice (Russell and I did- added a lot of teriyaki flavor) but most liked the fried rice as is. They even at the veggies. I'm still in shock! It is a great recipe, and I am replacing my old recipe I had on this blog with this one.
