How to Cook Chicken Fried Rice

 

Ingredients

• 1 cup cooked long-grain white rice (leftover rice)
• 0.25 lb boneless skinless chicken breasts, diced into 3/4-inch pieces 
• 0.33 tablespoon toasted sesame oil, divided
• 0.33 tablespoon canola or sunflower oil, divided
• 0.44 cup frozen mixed peas and carrots
• 1 green onion chopped 
  
  
  
• 0.67 cloves garlic, minced
• 0.67 large egg, scrambled 
  
  
  
• 1 tablespoon low-sodium soy sauce
• salt and freshly ground black pepper

Instructions

1. In a large non-stick wok or skillet, heat up 1 1/2 teaspoon sesame oil and 1 1/2 teaspoon of canola oil over medium-high heat.. Once it becomes hot, add the chicken pieces. Season it lightly with salt and pepper. Saute it untill cooked through for about 5 to 6 minutes. Transfer it to a plate and set it aside.
   
   
   
2. Return skillet to medium-high heat. Add the remaining 1 1/2 teaspoon sesame oil and 1 1/2 teaspoon canola oil. Add peas and carrots blended and green onions. Saute it for 1 minute. Add garlic and saute it 1 minute longer.

   

   

   
   
3. Push veggies to edges of pan. Add cooked scrambled egg in the centre. Cook to combine the veggies together. 
4. Return chicken to the skillet along with rice.
   

   

   
   
5. Add in soy sauce and season it with salt and pepper to taste. 

   

   

   
   
6. Serve it warm with Sriracha to taste if desired.