The Pioneer Woman Tasty Kitchen
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Chicken Fried Rice

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

You may never do take-out again!

Ingredients

  • 2 Tablespoons Sesame Oil, Divided
  • 8 ounces, weight Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 2 whole Eggs, Beaten
  • ½ cups Diced Onion
  • 1 cup Frozen Peas And Carrots, Thawed
  • 2 cloves Garlic, Minced
  • 4 cups Cooked White Or Brown Rice, Cooled And Chilled, Overnight Is Best
  • ⅓ cups Low Sodium Soy Sauce

Preparation

Heat 1 tablespoon oil in a large nonstick skillet (the largest you have) over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook for about 5 minutes or until cooked through; be sure to turn the chicken over so both sides will brown. When finished cooking, remove with a slotted spoon and set aside. Add the eggs, stir constantly and cook until scrambled. Remove the egg and set aside with the chicken.

Add the remaining tablespoon of oil to the skillet. Add the onion, peas and carrots. Stir fry about 5 minutes. Add garlic and stir fry for another minute. Add the cold rice and the soy sauce and stir fry for about 5 more minutes. Return the cooked chicken, along with any accumulated juices, and the egg to the skillet. Continue cooking until heated through.

Enjoy!

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Profile photo of goliadyaya

goliadyaya on 3.12.2012

I made this Friday night for the family. We did use shrimp instead of chicken. GREAT! Easy to follow directions and will make again. Thank you!

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