Chicken Fried Rice

Name: Chicken Fried Rice
Ingredients: 2 tablespoons dark sesame oil; 1 tablespoon canola oil; 1 cup chopped carrot; 1 cup coarsely chopped broccoli florets; 1 cup diced skinless, boneless rotisserie chicken breast; 1 cup frozen petite green peas; 2/3 cup sliced green onions (4 green onions), divided; 2 garlic cloves, minced; 1 teaspoon grated peeled fresh ginger; 3 cups cooked long-grain brown rice, chilled; 2 large eggs, lightly beaten; 2 tablespoons lower-sodium soy sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

14 ingredients

2 steps

Ingredients

2 tablespoons dark sesame oil
1 tablespoon canola oil
1 cup chopped carrot
1 cup coarsely chopped broccoli florets
1 cup diced skinless, boneless rotisserie chicken breast
1 cup frozen petite green peas
2/3 cup sliced green onions (4 green onions), divided
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
3 cups cooked long-grain brown rice, chilled
2 large eggs, lightly beaten
2 tablespoons lower-sodium soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

1

Heat a large nonstick skillet over medium-high heat. Add oils; swirl to coat. Add carrot and broccoli; stir-fry 3 minutes or until crisp-tender. Add chicken, peas, 1/2 cup onions, garlic, and ginger. Stir-fry 2 minutes or until onions are tender. Add rice; cook 3 minutes or until thoroughly heated, stirring occasionally. Reduce heat to medium.
2

Push rice mixture to 1 side of pan; add eggs to opposite side of pan. Cook, without stirring, for 10 seconds. Cook, stirring frequently, 2 additional minutes or until eggs are scrambled. Stir in soy sauce, salt, and pepper. Sprinkle with remaining onions. Serve immediately.