Chicken Fried Rice
This chicken fried rice recipe is a terrific way to use leftover rice. It's easier and cheaper to make than ordering takeout, and the kids love it.
- Serves: 6 persons
- 2teaspoons olive oil (divided)
- 2large eggs (beaten)
- 1tablespoon minced garlic
- 1cup frozen peas and carrots (thawed)
- 4cups cooked cold rice
- 2cups shredded cooked chicken
- ¼cup soy sauce
- ¼cup sliced spring onions
- 1cup fresh bean sprouts
Step 1Gather the ingredients.
Step 2Heat a wok or large skillet over high heat. Add 1 teaspoon of the oil and swirl to coat the bottom of the pan.
Step 3Add the eggs, scramble , then transfer to a bowl.
Step 4Wipe out the wok with a paper towel.
Step 5Add the remaining teaspoon of oil to the wok. Add the garlic and stir-fry for about 20 seconds.
Step 6Add the peas and carrots, stir-frying until softened.
Step 7Add the rice and chicken and stir-fry, breaking up the clumps of rice with a wooden spoon or spatula.
Step 8Add the soy sauce and stir-fry until the flavors come together, about 1 minute.
Step 9Stir in the spring onions, bean sprouts, and cooked egg. Stir-fry another minute or so.
Step 10Serve immediately and enjoy!