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
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Dice chicken into 1 inch cubes or smaller. Cook in a skillet until done, season with teriayaki sauce. Set aside.
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Prepare rice according to package instructions to yield 3 cups cooked rice. Toss in the two chicken boullion cubes for flavor.
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Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots or vegetable of your choice.
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Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
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Add rice, chicken, and soy sauce to pan.
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Stir in soy sauce and remove from heat.
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Serve with spring rolls or egg rolls.