Recipe Background
Need to be convinced to eat at home? We've got you. First of all, it's so much cheaper. You get a better bang for your buck! And also, you know what is actually going into your food... no one likes eating questionable things. But the best reason? You can only enjoy this Better-Than-Takeout Chicken Fried Rice from the comfort of your kitchen. Why take the time to drive all the way to your local restaurant when you can make this tender rice, juicy chicken, and nourishing veggie feast, all while spending quality time with the ones you love in the peacefulness of your home. That sounds like a huge win! So, set the keys down and grab your favorite skillet instead. There are so many good things to love about Better-Than-Takeout Chicken Fried Rice. Stay in so you can experience them all!
Need to be convinced to eat at home? We've got you. First of all, it's so much cheaper. You get a better bang for your buck! And also, you know what is actually going into your food... no one likes eating questionable things. But the best reason? You can only enjoy this Better-Than-Takeout Chicken Fried Rice from the comfort of your kitchen. Why take the time to drive all the way to your local restaurant when you can make this tender rice, juicy chicken, and nourishing veggie feast, all while spending quality time with the ones you love in the peacefulness of your home. That sounds like a huge win! So, set the keys down and grab your favorite skillet instead. There are so many good things to love about Better-Than-Takeout Chicken Fried Rice. Stay in so you can experience them all!
Ingredients
- 2 tablespoons neutral cooking oil
- 2 tablespoons sesame oil
- 1 pound chicken breasts boneless and skinless, cubed into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 1/2 cups frozen peas and carrots mix
- 2 tablespoons garlic minced
- 4 large eggs beaten
- 4 cups rice cooked
- 1/2 cup green onions chopped
- 1/4 cup soy sauce
Directions
- In a large skillet or wok over medium-high heat, heat the cooking oil and the sesame oil.
- Add the chicken cubes, the salt, the pepper, and the ginger and sauté until the meat reaches 165 degrees F, about 5-7 minutes.
- Reduce the heat to low and transfer the chicken to a plate.
- Add the peas and carrots to the same skillet and sauté for 2 minutes.
- Add the garlic to the veggies and sauté for 1 minute.
- Slide the veggies to the side of the skillet and pour the eggs next to them.
- Adjust the heat to medium-low and add the cooked chicken cubes, the cooked rice, and the green onions to the veggie-egg mixture and stir carefully to combine.
- Drizzle the rice mixture with the soy sauce and cook until it is thoroughly heated.
- Serve warm.
×