CHICKEN FRIED RICE

Ingredients

1 1/4 lbs. Boneless, skinless chicken breast, cut into thin, bite-sized pieces or chicken thighs
2-3 tablespoons vegetable oil
1 medium onion, finely chopped
2 large carrots, peeled and finely chopped
3/4 cup frozen peas
2 garlic cloves, chopped
3 large eggs
2 tablespoons butter
4 cups cold, cooked long-grain white rice
3-5 tablespoons low-sodium soy sauce see notes
1/2 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste; optional

Instructions

Heat 1 tablespoon oil in a large skillet over medium/medium-high heat. Cook chicken in a single layer and brown on both sides; about 2 minutes per side. Add more oil if necessary. Transfer to a plate and cover to keep warm.Heat 1 tablespoon oil in the same large skillet over medium/medium-high heat. Add onions, carrots and peas. Cook, stirring several times, until crispy and tender. Reduce heat to low. Add the garlic and cook, stirring constantly, for 1 minute.Transfer to a plate and cover to keep warm.
Whisk the eggs and add half a tablespoon of butter to the same pan over low heat. Add the eggs and cook until set. Remove from the pan and place on the plate with the vegetables. Cover to keep warm.Melt remaining butter over medium heat. Add rice to the pan. Drizzle with soy sauce. Increase heat to medium-high and fry until lightly browned. Stir several times, but not constantly, to give it time to brown.Work in batches if your pan is full.
Drizzle rice with sesame oil and sprinkle with spring onions; Stir to combine. Add chicken, vegetables and eggs back to the pan and heat through. Season with salt and pepper if desired.

Notes

Cut the chicken into thin, bite-sized pieces so it cooks through in just a few minutes.Use yesterday’s cooked and cold rice. Use long grain rice, including white rice, brown rice, or jasmine rice. Cook 1 to 2 days in advance and chill well in the refrigerator. Freshly cooked rice doesn’t fry well at all. It accumulates and becomes a sticky mass.Leftover rice is perfect for this recipe.
Pro Tip – If you forget to cook the rice the day before. Cook it and spread it on a baking sheet covered with baking paper. Place in the refrigerator for 1-2 hours or until very cold.
Peas do not need to be defrosted.Simply remove the peas from the freezer at the start of the recipe and add them frozen as needed. They thaw quickly in the pan and can be fried perfectly. Canned peas are not recommended.
Cut the vegetables into small pieces to complete the dish and make them easy to pick up with chopsticks.
Add soy sauce to taste.I prefer a modest amount of soy sauce in my fried rice, but my husband likes it a little saltier, so I usually add a little more to his.
Store leftovers in an airtight container in the refrigerator.

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