This chicken fried rice is so delicious and layered with so many wonderful flavors! The chicken is so moist and juicy that you will never want to to have fried rice any other way again!
The best part is, it’s not even bad for you! Low-sodium soy adds tons of flavor without having all that extra salt added to the mix!
Great for a quick dinner! The leftovers last for a good while too!
Ingredients:
- 2 Tbsp Sesame oil
- 1 lb. Boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 1/2 CUPS Frozen peas and diced carrots blend
- 3 Green onions, trimmed and sliced into thin rounds
- 2 to 3 Garlic cloves, finely minced
- 3 Large Eggs, lightly beaten
- 2 CUPS Cooked rice (I use white, long-grain)
- 5 Tbsp Low-sodium soy sauce
- 3 Tbsp Sriracha
- Salt and pepper, optional and to taste
Directions:
- 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.
- Remove chicken with a slotted spoon (allow oils and cooking juices from the chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, evenly drizzle with soy sauce and sriracha, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.
- Enjoy!
Inspired by: Averie Cooks
