'Winging It' Chicken Fried Rice

As the title suggests, this fried rice recipe came about just from me throwing the ingredients I knew should be in the dish into the pan in the hopes of making something resembling restaurant fried rice. And it worked! In the past I've used different recipes, but decided to make my own this time and I'm excited about how it turned out!

Not to mention it's incredibly easy and you only need one large pan or wok (hallelujah bc I'm not a fan of washing lots of dishes lol). The most effort this recipe requires is remembering to cook the rice the day before you actually plan to eat it. Other than that, you'll just throw everything together and voila!

Let's get into it!

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Servings: 4 Prep Time: 10 min Cook Time: 25 min Total Time: 35 min

Ingredients

• 1.75 cups white long grain rice, cooked the day before and refrigerated

• 1/4 c vegetable oil, enough to cover bottom of pan

• 1/4 c onion, diced

• A heaping tablespoon of garlic

• 1/4 c Low sodium soy sauce, more as needed

• 1 Tbsp sesame oil, more as needed

• 1 Tbsp rice vinegar, more as needed

• Seasonings Used:

Garlic powder, to taste

Onion powder, to taste

Black pepper, to taste

Seasoning salt, to taste

• 1/2 of a 12 oz bag of frozen peas and carrots

• Desired amount of chicken (I used frozen grilled chicken strips that I microwaved), optional

• 3 eggs, scrambled

• 1 Tbsp butter, cubed

• Basil, optional

Instructions

1. Prepare rice according to package instructions the day before.

2. In a large wok or skillet, heat the oil over medium heat. Once hot, add in the diced onion and cook until almost translucent. Then add in the garlic and cook for about 30 sec (or until fragrant). Continue stirring so that the garlic doesn’t burn.

3. Next add your rice to the pan and break it up. Stir it so that it is all coated in the oil, then spread it out in an flat, even layer. Cook for 4-5 minutes or until the rice has a light golden brown color. Flip the rice and do the same for the other side. Be careful not to burn it.

4. Now add in your soy sauce, sesame oil, rice vinegar, and seasonings. Stir until it is well combined. If you notice white spots in the rice, add a bit more soy sauce until you have an even light brown color throughout (taste as you go and adjust as needed; I always go easy on the soy sauce so that it’s not too salty but if that happens a little sugar should help tame it).

5. Add in your frozen peas and carrots. Once softened, add in your chicken or other protein of choice. Cook for 3-4 minutes, until the peas and carrots are no longer frozen.

6. Move all of your rice to one side of the pan and crack in 3 eggs on the empty side. Cook them to your desired doneness and then mix them in with the rest of the rice. Make sure everything is well combined.

7. Add in the butter and mix until fully melted.

8. Serve with a garnish of dried basil (optional) and enjoy!

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I hope you enjoy it!

Thanks so much for checking out this recipe!

xo, Toni