Chicken Fried Rice
  • 2 tablespoons Sesame Oil, divided
  • 8 ounces boneless skinless chicken breast, cut into bite sized pieces
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 eggs, beaten
  • ½ cup onion, diced
  • 1 cup frozen peas and carrots, thawed
  • 2 cloves garlic, minced (1 teaspoon)
  • 4 cups cooked white or brown rice, cooled and chilled, overnight is best
  • ⅓ cup low-sodium soy sauce
  1. Heat 1 tablespoon oil in a large non-stick 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 and turn 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.
  2. Add the other 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.
Recipe by Sunflower Supper Club at