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EASY BETTER-THAN-TAKEOUT CHICKEN FRIED RICE


EASY BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

This simple recipe with one pan is ready in 20 minutes and is better than takeaway. You will never feel like eating rice from a fragile white food container at home again after you try homemade. To save time, if you don’t have any rice left at hand or don’t want to cook a batch, use two packs of ready-to-eat rice. Wet and juicy chicken, with green onions, garlic, sesame oil and soy sauce. My favorite pieces of scrambled eggs. This is such an easy and healthy nightly dinner that can be quickly prepared, and the leftovers are great for lunch.

INGREDIENTS:

2 tablespoons sesame oil
2 tablespoons of rape or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts cut into 1/2 inch slices
1 1/2 cups frozen peas and diced carrots (I do not defrost and use directly from the freezer)
3 green onions, sliced ​​in thin slices
2 - 3 cloves of garlic, finely chopped
3 large eggs, slightly beaten
4 cups of boiled rice (I use white, long grain or brown can be replaced. To save time, use two prepared bags of 8.8 ounces and rice ready to eat)
3 to 4 tablespoons of low sodium soy sauce
salt and pepper, as desired and to taste

DIRECTIONS:

  1. In a large non-stick pan or wok, add butter, chicken and cook over medium heat for about 3-5 minutes, periodically turning over so that all sides are cooked evenly. Cooking time depends on the thickness of the chicken breasts and the size of the pieces. Remove the chicken with the slotted spoon (let the oils and cooking juices from the chicken remain in a shallow pan) and place the chicken on a plate; set aside.
  2. Add peas, carrots, green onions and cook for about 2 minutes, or until the vegetables begin to soften, stir occasionally.
  3. Add garlic and cook for 1 minute, stirring occasionally.
  4. Move the vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring if necessary.
  5. Add chicken, rice, sprinkle evenly with soy sauce, salt and pepper, and mix. Cook for about 2 minutes or until the chicken warms up. The recipe is best warm and fresh, but it must be airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Gently warm as desired.

This article is adapted from this site.

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