Chicken Fried Rice Restaurant Style
Better than takeout – Chicken Fried Rice
Servings 12
Ingredients
- 2 cups white rice
- 4 cups water
- 2 cups cooked & diced chicken
- 2/3 cup sliced baby carrots or bell peppers
- 1/2 cup frozen green peas or lima beans
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil to taste -opt
Instructions
- In a saucepan, combine rice & water.
- Bring to a boil. Reduce heat, cover, & simmer for 20 minutes.
- In a small saucepan, boil veggies until soft, remove & drain. Set aside.
- Heat wok over high heat.
- Add in oil, then stir in veggies & chicken; cook about 30 seconds.
- Crack in eggs, stirring quickly to scramble eggs with vegetables.
- Stir in cooked rice.
- Add in soy sauce & toss rice to coat.
- Drizzle with sesame oil & toss again before serving.