Tuesday, August 8, 2017

Better Than Take-Out Chicken Fried Rice

I thought the best way to use up leftover roasted chicken was Chicken Pot Pie. Well there is a new recipe in our rotation. Chicken Fried Rice. This one is from the Recipe Critic, Better Than Take-Out Chicken Fried Rice. I got home at 6:20. Dinner was on the table by 6:45. I did cut up the Chicken this morning and I made the rice last night but still it was an easy meal to make. And it was tasty!

1 pound chicken, cooked and shredded
3 cups cooked rice
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
3 eggs, lightly beaten
2 Tbsp chopped green onions (optional)

Shred the cooked chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

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