Chicken Fried Rice
Yield: 3 servings
Materials
- 3 cups white rice precooked - can use brown
- 1 lb boneless chicken pre-cooked
- 1 tbsp toasted sesame oil divided
- 1 tbsp canola oil divided
- 1 cup frozen peas and corn
- 3 green onions optional
- ½ cup spinach
- 2 cloves garlic one will suffice
- 1 large egg
- 3 tbsp low-sodium soy sauce
- Salt and pepper adjust to taste
- Sriracha optional
Instructions
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. If using raw chicken, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots and saute 1 minute, then add garlic and saute 1 minute longer.
- Push veggies to edges of pan, add egg in center and cook and scramble.
- Return chicken to skillet along with rice and spinach and cook on medium heat for 1-2 minutes.
- Add in soy sauce and season with salt and pepper to taste.
- Serve warm with Sriracha to taste if desired.