Chicken Fried Rice
A super simple recipe for leftovers or an easy dinner option
Ingredients
- 1 chicken breast
- 3 tsp soy sauce
- 1 tsp red wine
- 1 tsp cornstarch
- 5 tsp vegetable oil
- 1 tbsp chicken broth concentrate
- 4 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp sesame oil
- 3 cup cooked jasmine rice
- 3 eggs
- ΒΌ cup diced carrots
- 15-20 snap peas
- 1 red bell pepper
- 1 med onion
Instructions
- dice chicken into bite-sized pieces and place in a medium-sized bowl.
- mix together cornstarch, wine, and 3 tsp soy sauce. pour over the chicken and mix it all together until all the chicken is coated. cover and set aside.
- in a small dish mix together the remaining soy sauce, chicken broth, pepper and sesame oil and set aside.
- dice onions, carrots, and bell pepper.
- in a large wok or frying pan add chicken and fry over medium heat until fully cooked. it should start to brown a little and firm up. make sure to cook until there is no more pink on the inside. You can check by cutting some of the bigger ones in half. remove from the pan.
- add a bit more oil to the pan then add vegetables and fry until they start to soften and take on a slight color. push veggies to the side and add rice to the free side, fry for a few minutes until the rice has browned slightly.
- move the rice to the side of the pan with the veggies and add the chicken back in. pour the sauce over the entire dish and stir everything together. then push it all over to the side of the pan again.
- on the pan's empty side, add the eggs and scramble them slightly. then when the eggs are almost fully cooked mix everything together and continue to cook till everything has come together and the color has darkened.
- remove from heat and serve. store in a sealed container for leftovers. great for a quick lunch the next day also.