o save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm.
I don’t even bother thawing the frozen peas and carrot blend that’s mixed into the rice.
Easy Chiken fried rice ecipe
2 tablespoons canola or vegetable oil
2 to 3 garlic cloves, finely minced
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
2 tablespoons sesame oil
3 to 4 tablespoons low-sodium soy sauce
1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 large eggs, lightly beaten
3 green onions, trimmed and sliced into thin rounds
salt and pepper, optional and to taste
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
- 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. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from 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, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Article Source :https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/