Saturday, May 13, 2017

Easy Chinese Chicken Fried Rice

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Ingredients

3
cups white rice (cold or leftover)
3
tablespoons olive oil, divided
3/4
pound chicken tenders
1/2
teaspoon ground ginger
1/4
teaspoon salt
1/4
teaspoon ground pepper
1/2
sweet onion
2
cloves garlic
1
cup frozen peas and carrots
2
eggs
3
tablespoons soy sauce, divided
1
teaspoon sriracha
2
tablespoons diced green onions

Steps

  • 1
    Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil.
  • 2
    Dice chicken into bite-sized pieces. Toss with ginger, salt, and pepper. Add to skillet and cook, stirring often, until browned and cooked through, about 7 minutes. Remove chicken to plate and set aside.
  • 3
    Add 1 tablespoon olive oil to pan and stir in diced onion, garlic, and peas and carrots. Cook until onions are translucent and vegetables are warm, about 7 minutes. Remove vegetables to plate with chicken and set aside.
  • 4
    Add remaining tablespoon of olive oil to pan over medium heat. Add rice and stir to coat. Cook, stirring occasionally, 5 minutes until rice is warmed through. Push rice to the side of the pan.
  • 5
    Crack eggs into the empty section of the pan and drizzle with 1 teaspoon of soy sauce. Scramble the eggs until done.
  • 6
    Stir eggs into the rice mixture, return chicken and vegetables to pan, top with remaining soy sauce and sriracha. Stir well, cooking for 5 more minutes.
  • 7
    Remove from heat and sprinkle with green onions before serving.

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