We eat a lot of Tex-Mex inspired meals around here so this Asian favored dish was a yummy departure from the norm. I used leftover chopped chicken that I cooked the other night and instant brown rice. The dish got 2 thumbs up from the hubby and daughter and only one thumb up from my son. He complained about the peas, but I fed him a few bites with the peas hidden and he never even knew they were there. He was only complaining because he could see them...
See the recipe after the jump!
Easy Fried Rice with Chicken
- 3 cups cooked rice (brown or white, which ever you prefer)
- 2 cups cooked chicken, chopped
- 3 tbs sesame oil
- 1 cup frozen peas and carrots (thawed)
- 3/4 small onion, chopped
- 3 to4 garlic gloves, minced or about 1 tsp garlic powder
- 3 eggs, slightly beaten
- 1/4 cup soy sauce
Heat the oil in a large skillet or wok over medium heat. Add the onion and garlic and saute about 2 to 3 minutes.
Add in the peas, carrots and chicken, gently stir to coat with oil.
Lower the heat to medium low and push the mixture to one side of the pan.
Add the eggs to the empty half of the skillet and scramble the eggs.
Add the rice and soy sauce to the pan, mixing everything together. Continue cooking until everything is thoroughly heated.
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