Fried rice is SO yummy - but you have to find the perfect Chinese restaurant to get good fried rice. This homemade recipe is honestly just as good - if not better, than what you can get for take out. Plus, it's cheaper and lasts several meals!
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds (I omit!)
2 to 3 garlic cloves, finely minced
3 large eggs, lightly beaten (I typically do 4 eggs!)
4 cups cooked rice - long grain white rice
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
1.To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
2. Cook the rice, following directions on the bag/box.
3. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
4. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
5. Add the garlic and cook for 1 minute, stir intermittently.
6. In a separate pan, scramble eggs. (I typically cook eggs separately because it keeps flavors/other ingredients from mixing in too much)
7. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.