Description
Learn how to make delicious Chicken Veggie Fried Rice at home with this easy recipe. Perfect for a quick and tasty meal any day of the week!
Ingredients
- 3 cups (710 ml) cooked long-grain brown rice (preferably leftover rice. White is fine too)
- 3/4 lb (340 g) boneless skinless chicken breasts, diced into 3/4-inch pieces
- 1 Tbsp (15 ml) toasted sesame oil, divided
- 1 Tbsp (15 ml) olive oil, divided
- 1 1/3 cups (200 g) frozen peas and carrots blend
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbsp (45 ml) soy sauce
- Salt and freshly ground black pepper
- Sriracha, for serving (optional)
Instructions
- In a large non-stick wok or skillet, warm 1 1/2 teaspoons of sesame oil and 1 1/2 teaspoons of olive oil over medium-high heat.
- Once the oil is hot, add the diced chicken pieces, lightly seasoning them with salt and pepper, and cook until they are thoroughly done, approximately 5 to 6 minutes.
- Move the chicken to a separate plate and keep it aside.
- Place the skillet back on medium-high heat, pour in the remaining 1 1/2 teaspoons of sesame oil and 1 1/2 teaspoons of olive oil.
- Introduce the frozen peas and carrots mix along with the chopped green onions, and sauté for a minute.
- Add the minced garlic and continue sautéing for another minute.
- Push the vegetables to the sides of the pan, crack the eggs into the center, and scramble them as they cook.
- Reintroduce the chicken to the skillet along with the cooked rice.
- Pour in the soy sauce, then season with salt and pepper according to your taste.
- Serve the dish warm, adding Sriracha if you wish.
