Chicken and Vegetable Fried Rice

Fried rice is a comfort food that is loaded with vegetables, and when it manages to snowfall in April in Chicago, a picayune comfort food is necessary. In search of a meal that could be prepared quickly on a busy dark I came upward with this recipe for Chicken and Vegetable Fried Rice. Information technology's a 1 skillet (or wok) recipe that comes together in nether xxx minutes.

First a sautéed the chicken in a flake of soy sauce, toasted sesame oil, and chicken broth. While that was happening I microwaved some long grain white rice – this little hack saves time and makes clean upwards easier. I added the traditional carrots, peas, scallion and egg to the fried rice, and seasoned information technology with ginger and garlic. I besides added some broccoli since information technology is my favorite vegetable. The last result was less greasy version of one of my favorite take out meals.

I was home alone, and about to exit town, so I fabricated a small-scale batch of this Chicken and Vegetable Fried Rice, but it could hands be doubled without much extra effort. You can likewise customize this recipe to include your favorite vegetables. Bell peppers, bok choy, and mushrooms would all be fine additions to this meal. And if you want to add a petty heat, add together some reddish pepper flakes or sriracha.

Chicken and Vegetable Fried Rice

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Yields 2

25 minPrep Fourth dimension

25 minFull Time

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Ingredients

• 2 thin cut Craven Breasts
• ii tablespoons Toasted Sesame Oil
• 2 tablespoons Soy Sauce
• 2 tablespoons Chicken Broth
• 2 tablespoons Vegetable Oil
• 1 (8.8 ounce) package of microwaveable Long Grain White Rice
• 1/3 cup finely chopped Carrot
• 1 Scallion, finely chopped
• 1 loving cup Broccoli Florets
• ane/two teaspoon Ginger, minced
• 1 clove Garlic, minced
• Common salt and Pepper
• 1 Large Egg
• a handful of Frozen Peas

Instructions

1. First cut the chicken into bite sized pieces. I used kitchen sheers to do this. Then, heat the toasted sesame oil, soy sauce, and chicken goop in a skillet or wok over medium rut. Once hot, add together the chicken and cook until information technology is not longer pink, stirring frequently. This volition accept nigh 4 minutes.
2. While the chicken is cooking, microwave the rice. It will probably take just a minute or ii.
3. And so pour the chicken and all of it'southward juices into a bowl and set aside.
4. Oestrus 1 teaspoon vegetable oil in the wok. Once it is hot, add together the rice. Stir the rice separating any clumps and letting the rice plough gold brown in color.
5. Then push the rice to the sides of the pan. Add 1/2 tablespoon vegetable oil to the center of the wok and add the carrot, scallion, broccoli, ginger, and garlic. Stir the vegetables in the oil, letting them cook for iii minutes.
6. Side by side add about 5 tablespoons of the liquid that has collected in the bowl with the chicken. Stir this into the rice, seasoning it. Taste the rice and season it with common salt and pepper to taste.
7. Push the rice and vegetables to side of the wok, creating room to cook the egg. Pour one/2 tablespoon vegetable oil into the space, and scissure the egg onto the oil. Use your spatula to scramble the egg, stirring it while it cooks, and stirring it into the rice one it is fully cooked.
8. Lastly, utilise a slotted spoon to add together the chicken to the rice, and add the peas. Let melt for 3 minutes, and then serve and swallow!

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