Chicken Fried Rice answers the ever-eternal question of what to do with all of your leftover white rice; you turn it into a savory, flavorful mix with plenty of seasonings and bright vegetables. Add in some golden brown chicken breasts and you have a full meal in just one skillet. Chicken Fried Rice transforms ordinary leftovers into the best homemade meal, so get ready to forgo the takeout containers.
Ingredients• 2 tablespoons extra-virgin olive oil • 3 chicken breasts, boneless and skinless • salt, to taste • black pepper, to taste • 2 tablespoons sesame oil, divided • 1 medium onion, chopped • 2 carrots, peeled and diced • 3 cloves garlic, minced • 1 tablespoon ginger, minced • 4 cups white rice, cooked • 3/4 cup peas, frozen • 3 eggs, beaten • 3 tablespoons low-sodium soy sauce • 2 green onions, thinly sliced
Heat the olive oil in a medium skillet over medium heat.
Season the chicken with salt and pepper on both sides.
Add the chicken to the prepared skillet and cook until golden and no longer pink, about 8 minutes per side.
Place the chicken on a cutting board and let it rest for 5 minutes, then cut it into bite-sized pieces.
Heat 1 tablespoon of sesame oil in the same skillet used to cook the chicken.
Add the onion and the carrots and saute until soft, about 5 minutes.
Add the garlic and ginger and cook until fragrant, about 1 minute more.
Stir in the rice and peas and cook until warmed through, about 2 minutes.
Push the rice to one side of the skillet and add the remaining tablespoon of sesame oil to the other side.
Add the beaten eggs to the side of the skillet opposite to the rice and stir until almost fully cooked, then fold eggs into the rice.
Add the bite-sized chicken back to the skillet.
Add the soy sauce and green onions and stir to combine the ingredients until well mixed.