Chicken Fried Rice

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Chicken Fried Rice

Yield: 4

Author: Kelsey Murphy

This dish is so delicious and so easy! Here I am using chicken, but you can use any leftover protein you have on hand. This is the best meal to make when you have leftover meat or veggies that need to get used up. Make sure you use cold rice for this dish as well. If you make fresh rice the dish will get mushy! Just a little tip!

Ingredients

Rice

• 1c long grain or jasmine rice
• 2T butter
• 1/2c water

For Fried Rice

• 1T light cooking oil (vegetable)
• 1 16oz package of frozen asian veggies
• cooked rice
• 2 eggs, whisked
• 4-6 oz cooked chicken thighs, diced into bite-sized pieces
• 4T low sodium soy sauce
• 1T oyster sauce
• 1tsp sesame oil
• 3 dashes fish sauce
• green onions for garnish

Instructions

Rice

1. Place medium sauce pan over medium heat. Add butter to pan and melt. Place rice in pan and allow rice to toast for 2-3 minutes.
2. Add water to pot. bring to boil then cover and simmer for 18 minutes.
3. Once rice is cooked fluff with a fork and pour it out onto a sheet pan to cool.

To make the Fried Rice

1. Heat 1T oil over medium high heat in large sauce pan
2. Add veggies to pan and allow to cook through and any water to cook off
3. Add rice to pan and allow to heat through and cook 2 minutes.
4. Make a well in the middle of the pan and add the whisked eggs. Using your wooden spoon cook the eggs and rice together. It will make an awesome creamy combination. Add in chicken
5. Finally add in all sauces and sauté together.
6. Serve and top with chopped green onions if desired.