Chicken Fried Rice

I've never been a huge fan of chicken fried rice - that is until I made some at home. Oh. My. Goodness. It is amazing! This is one of my new favorite recipes and it is super easy! Typically this is served as a side dish but really it makes a great main dish too because it has meat, veggies, and rice. So it's like an Asian casserole. Or "hot dish" if you are from Minnesota. ;)

Typically, when I get several pounds of chicken I will take 3 or 4 breasts and toss them in the crock pot. Cook on low for 4 hours and you have cooked chicken that can be cubed or shredded and frozen until you are ready to use it for a recipe. Having the chicken already cooked makes this recipe really quick and it is great for a busy weeknight.

Chicken Fried Rice

3 cups Cooked White Rice

1/2 lb Chicken Breasts, cooked and cubed

1 cup Frozen Peas and Carrots

1 White Onion, chopped

2 Garlic Cloves, minced

2 Eggs

3 Tablespoons Sesame Oil

1/4 cup Soy Sauce

Heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas and carrots. Stir fry until tender.

Crack eggs into skillet and scramble, blending throughout vegetable mixture. Once eggs are set, add rice, chicken, and soy sauce to skillet. Stir to combine and cook until heated through.

Remove from heat and serve.

Makes 3-4 Servings

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