Click for Cookbook LOGIN
"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Chicken Fried Rice Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken Fried Rice, by , is from Houston Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelly Houston

Category:
Category:

Ingredients:  
Ingredients:  
-2 tablespoons sesame oil
-2 tablespoons canola or vegetable oil
-3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
-1 1/2 cups frozen peas and diced carrots blend (I donít thaw and use straight from the freezer)
-3 green onions, trimmed and sliced into thin rounds
-2 to 3 garlic cloves, finely minced
-3 large eggs, lightly beaten
-4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
-3 to 4 tablespoons low-sodium soy sauce
-salt and pepper, optional and to taste

Directions:
Directions:
-To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly.
-Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
-Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
-Add the garlic and cook for 1 minute, stir intermittently.
-Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
-Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine.
-Cook for about 2 minutes, or until chicken is reheated through.
!!Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Preparation Time:
Preparation Time:
20

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!