Better Than Takeout- Chicken and Veggie Fried Rice
Who is ready for some better-than-takeout fried rice? We love fried rice but it can add up to a surprising amount of calories, and many times the rice is cooked in so much oil that it is so greasy too.
So, over the past couple years we have been working on perfecting our fried rice recipe. Today we add in veggies and chicken for a protein boost. This recipe is so easy to make, especially if you have a griddle, but if you don't, just follow the same directions using a wok or other large skillet!
2 chicken breasts, diced into 1 inch cubes
1 tsp olive oil
3 tablespoons butter, divided 2 eggs, whisked 2 medium carrots, peeled and diced* 1 small white onion, diced 1/2 cup frozen peas* 3 cloves garlic, minced salt and black pepper 4 cups cooked and chilled rice 3 green onions, thinly sliced 3–4 tablespoons soy sauce, or more to taste 1/2 teaspoons toasted sesame oil
*You could also just use a 12oz bag of frozen peas and diced carrots
1. Season the chicken with salt and pepper. Place olive oil on your cooking surface over medium heat and cook the chicken until no longer pink, set aside. 2. Heat 1/2 tablespoon of butter over medium-high heat until melted. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. 3. Add an additional 1 tablespoon butter. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and sesame oil, and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Add in the cooked chicken. Then add in the eggs and stir to combine. Remove from heat, Taste and season with extra soy sauce, if needed.