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Chicken Fried Rice

Enjoy something delicious and satisfying with this easy-to-make recipe.

Servings: 6
Course: Side Dish , Lunch , Others
Cuisine: Chinese , American

Ingredients

  • 3 small boneless, skinless chicken breasts (about 1 pound)
  • 1 bottle (18 ounces) Teriyaki sauce
  • 3 Tablespoons sesame oil (or vegetable oil)
  • 1 cup frozen peas and carrots thawed
  • 1 small yellow onion chopped
  • 2 teaspoons minced garlic 
  • 2 large eggs slightly beaten
  • 3 cups cooked white rice (cold rice is best. See notes below*)
  • 4 Tablespoons low sodium soy sauce

Instructions

    Cup of Yum
  1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR bake in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
  3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
  4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Notes

  • *Using cold rice helps to prevent the rice becoming mushy in the recipe. I like to cook my rice in the morning, or the day before, and leave it covered in the fridge until ready to use in this recipe.*