Chicken Fried Rice
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Chicken Fried Rice
Category
Meat and Poultry
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
- 2 tablespoons Fustini's Ginger Crush olive oil
- 3 chicken breasts (about 1 1/2 lb.)
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Sesame oil, divided
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon freshly minced ginger
- 4 cups cooked white rice (preferably leftover)
- 3/4 cup frozen peas
- 2 tablespoons Fustini's Ginger & Honey balsamic
- 3 large eggs, beaten
- 3 tablespoons low-sodium soy sauce
- 2 green onions, thinly sliced
Ingredients
Directions
- In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
- In the same skillet, heat 1 tablespoon of sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through 2 minutes. Add balsamic to deglaze the pan.
- Push rice to one side of the skillet and add the remaining tablespoon of sesame oil to the other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
Recipe Note
A perfect recipe to use up leftover rice/vegetables or cooked chicken. Adapted from delish.com