This easy homemade chicken fried recipe is just like takeout, but healthier! Fry up rice with chicken, peas, carrots, and lots of flavorful ingredients, mixed with egg to give it that perfect texture.
Kosher salt and freshly ground black pepperto taste
2largeeggslightly beaten
Instructions
Cook the rice according to package directions. After cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
2 cups cooked white rice
Heat 1 tablespoon of oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
10 teaspoons canola oil
Turn the heat to medium, heat 1 tablespoon of oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side. Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.
1 boneless, skinless chicken breast
Heat 1 tablespoon of oil in the skillet and add the diced onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.