Name: Chicken Fried Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon canola oil; 2 tablespoons toasted sesame oil; 2 large eggs; 1/4 teaspoon kosher salt; Freshly ground black pepper; 1 tablespoon freshly grated ginger; 2 medium carrots, peeled and diced; 2 cloves garlic, minced; 3 cups cold cooked rice; 1 cup frozen peas, thawed; 3 scallions, chopped, dark green parts reserved for sprinkling; 3 tablespoons soy sauce; 1 grilled chicken breast, cut into bite-sized cubes

Directions

Watch how to make this recipe.

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

Chicken Fried Rice

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