Chicken Fried Rice is perfect for a week night dinner and if you already have leftover Rice on hand, this dish will be done and on the table in minutes.
Looking for a quick, easy and delicious week night dinner ? Chicken Fried Rice is perfect and if you already have leftover Rice on hand, this dish will be done in minutes.
I absolutely love cooking with Sesame Oil, love the smell, love the taste, love everything about it, except the price of a bottle. But since all recipes only require a small amount of the Sesame Oil, I suppose it is worth the price in the end.
I use my electric wok for all my stir-fries, but you can use a very large skillet as well. From start to finish all the ingredients are cooked in the wok. Therefore this is really a one-pot (or wok in this case!) recipe, which is always welcome, less dishes !
Depending on your preference, you can add more Eggs if you wish. If I only have small Eggs, I would use 3 or even 4, but 2 extra-large Eggs are fine and will not be overbearing in this recipe.
Chicken Fried Rice
- 2 TB Sesame Oil divided
- 2 Extra-Large Eggs beaten
- 450 g Chicken Fillets cubed ( 1 pound )
- 2 t Fresh Garlic crushed
- 1/4 t Salt
- 1/4 t Black Pepper
- 4 cups Cooked Rice cold (Basmati is nice to use)
- 1 cup Frozen Peas defrosted
- 1 cup Frozen Carrots small cubes, defrosted
- 2 TB Spring Onions chopped
- 3 TB Thick Soy Sauce
Heat 1 TB Oil in a large wok or skillet – add the Eggs and scramble until fluffy – remove from wok/pan and set aside
Add remaining Oil – stir in Chicken, Garlic, Salt and Pepper – cook until Chicken is done (about 5 minutes)
Stir in the cooked Rice to the Chicken and stir-fry 2 – 3 minutes
Return the cooked Eggs to the wok/pan together with the Peas, Carrots, Spring Onions and Soy Sauce – stir-fry 5 minutes or until heated through
Serve with a salad on the side.