Chicken Fried Rice
Stir-frying foods is much like sautéing, except in sautéing, the food items are usually tossed by flipping the pan, while in stir-frying the pan is left stationary and the foods are tossed with a spatula or other tools.
3 cups cooked long grain white rice
3 Tbsp. Extra Virgin Olive oil
1 cup frozen Peas & Carrots, thawed
1 small onion, chopped
1 tsp. minced garlic
2 eggs, slightly beaten
¼ cup soy sauce
Cooked chicken, small chop
3 scallions (green part only), chopped
Salt to taste
On med-high heat; heat oil in large skillet (do not allow oil to smoke). Add peas & carrot mixture, onion and garlic. Stir-fry until tender.
Reduce heat to med-low and move veggies to one side of skillet. Pour slightly beaten eggs on opposite side and stir-fry until scrambled.
Add rice and soy sauce and blend everything in the pan together. Add chicken and stir until heated thoroughly. Add the scallions right before removing from heat and stir. Salt to taste.
Inner Chef Notes:
You can use cooked shrimp or pork in place of chicken.
You can use Minute Rice with this recipe. You can use brown rice with this recipe but it will change the texture of the dish.
I use leftover rice and leftover chicken breast in this dish. Saves time and since the chicken may be seasoned; adds great flavor.