Better Than Takeout Chicken Fried Rice

(from cokerlj’s recipe box)

Pretty good.
Thinking you could add/substitute for peas & carrots: Asian Frozen Stir Fry Vegetables, snow peas, bean sprouts, baby corn, water chestnuts, sliced green onion instead of white onion….so many variations you could do.

Source: Recipe Thing

Categories: Chicken, Oriental, Poultry, Rice

Ingredients

  • 3 cups Jasmine rice, prepared
  • 2 chicken boullion cubes
  • 1 pound boneless, skinless chicken breasts, cooked and seasoned with a teriayaki sauce
  • 1 cup peas & carrots, frozen (or other vegetables as listed above)
  • 1 white onion or green onion, chopped/sliced
  • 2 cloves garlic, minced
  • 3 eggs
  • 3 tablespoons sesame oil
  • 1/4 cup soy sauce

Directions

  1. Dice chicken into 1 inch cubes or smaller. Cook in a skillet until done, season with teriayaki sauce. Set aside.

  2. Prepare rice according to package instructions to yield 3 cups cooked rice. Toss in the two chicken boullion cubes for flavor.

  3. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots or vegetable of your choice.

  4. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

  5. Add rice, chicken, and soy sauce to pan.

  6. Stir in soy sauce and remove from heat.

  7. Serve with spring rolls or egg rolls.

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