Saturday, March 22, 2014

Better-Than-Takeout Chicken Fried Rice

2:18 AM

   Here’s my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy.  This rice gets my stamp of approval, with honors. It’s better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.

Serves: 3-4


  • 3 cups rice, prepared

  • ½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken, link above)

  • 1 cup peas & carrots, frozen

  • 1 white onion, chopped

  • 2 cloves garlic, minced

  • 2 eggs

  • 3 tablespoons sesame oil

  • ¼ cup soy sauce


  1. Prepare rice according to package instructions to yield 3 cups cooked rice.

  2. Heat sesame oil in a large skillet on medium heat.

  3. Add onion, garlic, peas, and carrots. Stir fry until tender.

  4. Crack eggs into pan and scramble, mixing throughout vegetables.

  5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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