Chicken Fried Rice {better than take-out!} #dinner #weeknight

Chicken Fried Rice {better than take-out!} #dinner #weeknight

Hell, some are surprisingly better made at home. I would put this pan fried rice into that class. When you make it yourself, you can utilize extremely extraordinary quality fixings. I utilized white jasmine rice here in light of the fact that it is my better half and child's top choice, yet don't hesitate to utilize dark colored rice. I have done that multiple occasions previously, and it is similarly delectable.

I make my southern style rice with remaining rice. In the event that you are making rice only for this formula, I'd propose doing it early and placing it in the cooler to cool. It just makes the surface of the singed rice better.

Additionally, can we simply discuss sesame oil for a second? Where has this stuff been for my entire life?! I am utilizing the toasted sesame oil from Trader Joe's. It is perfection!👌🏻 It gives the breaded and fried rice this great, valid flavor. It is the thing that my browned rice has been feeling the loss of from the beginning.


Chicken Fried Rice {better than take-out!} #dinner #weeknight


  • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
  • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 2 Tablespoons butter divided
  • 1 1/2 cups frozen peas and carrots
  • 1/2 yellow onion diced
  • 2 green onions chopped
  • 2 cloves garlic finely minced
  • 2 eggs
  • 3 1/2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • Salt and freshly ground black pepper


  1. Preheat a large skillet or wok over medium-high heat.
  2. Add 1/2 Tablespoon butter to the pan.
  3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
  4. Put the cooked chicken on a clean plate, and set aside.
  5. Add a tablespoon of butter to the pan.
  6. Cook the onions, carrots and peas until tender, about 4 minutes.
  7. Add the garlic and cook one more minute.
  8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
  9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
  10. Add the rice, green onions, soy sauce and chicken and combine.
  11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
  12. Stir everything up, and allow the rice to sort of crisp up again.
  13. Turn off the heat, and add the sesame oil.
  14. Stir to combine.
  15. Serve immediately.

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