Better Than Take-Out Fried Rice

Better Than Take-Out Fried Rice

If you’ve ever wanted to learn how to make fried rice, this recipe will assist you in no time.

I’m now not certain why however I even have very few rice dishes on my web site.

Time to change that with this clean, one-skillet recipe that’s prepared in 20 minutes and higher than takeout.

You’ll in no way be tempted again to eat rice from a flimsy white takeout container after attempting homemade.

To shop time if you don’t have leftover rice available or don’t need to cook a batch, use pouches of geared up-to-serve rice. Works like a attraction. I don’t even hassle thawing the frozen peas and carrot combo that’s blended into the rice.

The chook is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor.

My favorites are the bits of scrambled eggs. Fried rice just isn’t fried rice with out those coveted bits of eggs that I cross looking for and consume those little treasures first.

It’s such an easy and healthy weeknight dinner you could whip up right away and the leftovers are notable for lunches.

 

Ingredients:

  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons sesame oil
  • 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
  • 2 to 3 garlic cloves, finely minced
  • 3 to 4 tablespoons low-sodium soy sauce
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 3 green onions, trimmed and sliced into thin rounds
  • 3 large eggs, lightly beaten
  • salt and pepper, optional and to taste

 

See Also: Cheesy Meatballs Casserole {Low Carb}

 

Directions:

  1. To a large non-stick skillet or wok, add the oils, chicken, and cook dinner over medium-high warmness for approximately 3 to five minutes, flipping intermittently so all aspects cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of portions. Remove bird with a slotted spoon (allow oils and cooking juices from fowl to stay in skillet) and region chook on a plate; set aside.
  2. Add the peas, carrots, inexperienced onions, and cook for about 2 minutes, or until greens start to soften, stir intermittently.
  3. Add the garlic and cook dinner for 1 minute, stir intermittently.
    Push greens to one side of the skillet, upload the eggs to the alternative aspect, and cook dinner to scramble, stirring as vital.
  4. Add the hen, rice, lightly drizzle with soy sauce, elective salt and pepper, and stir to mix. Cook for about 2 minutes, or until chicken is reheated through. Recipe is quality warm and clean however will preserve airtight inside the refrigerator for up to 5 days or inside the freezer for as much as 4 months. Reheat gently as favored.

Chef Angela

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