Chicken Fried Rice
A quick and easy budget friendly meal or side dish of fried rice with your favorite add ins. Make it vegetarian by omitting the protein.
Equipment
- 1 wok or large skillet
Ingredients
- 3 Tbsp butter, divided
- 2 lg eggs, whisk
- 2 med carrots, julienned *optional frozen mixed veggies
- ½ cup frozen peas *optional frozen mixed veggies
- ½ lg onion, diced small
- 3 cloves garlic, minced
- 4 cups cooked and cooled, rice day old Leftover rice is perfect
- 4 Tbs light soy sauce
- 3 Tbsp Oyster Sauce
- 1 tsp toasted sesame oil
- 2-3 green onions, sliced thin
- salt and pepper to taste
- 1-2 large chicken breasts, diced small
Instructions
- Heat ½ tablespoon butter in a large wok or deep frying pan over medium-high heat. Once melted add the whisked egg and cook, scrambling by stirring occasionally so theire are pieces around 1" in size, set aside on a plate.
- Add another 1Tbsp of the butter to the pan along with the 2 med carrots, julienned, ½ cup frozen peas , ½ lg onion, diced small, and 3 cloves garlic, minced and season with salt and pepper. Stir fry for about 3 minutes making sure the garlic doesn't burn.
- Turn the heat to high and add the remaining 1.5 Tbsp butter to the pan, once melted add in the cold rice, soy sauce, oyster sauce and stir to combine. Cook the rice without stirring for a minute to crisp it up a bit.
- Add in the cooked diced chicken (or whatever protein you are using) and stir to reheat the chicken. Add the eggs and green onion and stir.
- Remove from heat and add in the toasted sesame oil and stir to combine. Taste for seasoning and adjust as necessary.
- Serve immediately.
Notes
This is a perfect easy recipe for leftover rice.