Easy Chicken Fried Rice
This easy fried rice dinner will be on the table in no time. Use chicken, as called for in the recipe, or substitute shrimp, beef or pork.
- 2 cups cooked chicken, shredded
- 3 cups cooked rice
- 2 tbsp sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 3 tbsp Tablespoons soy sauce
- 2 eggs, lightly beaten
- 1 green onion, sliced diagonally
- 2 tbsp sesame seeds
- salt & pepper to taste
Shred the leftover chicken. (if you don’t have leftover chicken, you can cook some in the slow cooker so it remains moist)
Preheat a large skillet or wok to medium heat. Pour the sesame oil in the pan and let it heat up. Add the onion and peas and carrots combination and fry until tender.
Take the onion, peas and carrots out of the pan and place in a small bowl.
Add the beaten eggs to the pan and scramble them. When the eggs are cooked, add the vegetables, rice and chicken.
Pour the soy sauce on top. Add salt and pepper to taste.
Stir and fry the rice until heated through and combined.
Place the chicken fried rice on a platter or in a bowl, top with sesame seeds and green onions.
The recipe calls for salt and pepper to taste. I didn’t add any salt, I thought the soy sauce made the dish salty enough. Of course, not everyone feels this way. You may enjoy it a bit more salty.