Chicken Fried Rice

Chicken Fried Rice

Make this better than take-out chicken fried rice in your own kitchen. With just a few simple tips, you can make this delicious recipe quickly and easily while controlling the amount of sodium.

Enjoy it as a main course or a side dish with empanadas and crab rangoon.

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Dish: Dinner, Lunch, Main Course Cuisine: Asian Prep time: 10 minutes Cook time: 20 minutes Servings: 4 servings Calories: 1055 kcal Author:

Ingredients

1 1 /4 lbs. Boneless, skinless chicken breast, cut into thin, bite-sized pieces or chicken thighs

2-3 tablespoons vegetable oil

1 medium onion, finely chopped

2 large carrots, peeled and finely chopped

3/4 cup frozen peas

2 garlic cloves, chopped

3 large eggs

2 tablespoons butter

4 cups cold, cooked long-grain white rice

3-5 tablespoons low-sodium soy sauce see notes

1/2 teaspoon sesame oil

2 green onions, chopped

Salt and pepper to taste; optional

Instructions

Heat 1 tablespoon oil in a large skillet over medium/medium-high heat.Cook chicken in a single layer and brown on both sides; about 2 minutes per side. Add more oil if necessary. Transfer to a

plate and cover to keep warm.

Heat 1 tablespoon oil in the same large skillet over medium/medium-high heat. Add onions, carrots and peas.Cook until crispy and tender, stirring several times. Reduce heat to low. Add the garlic

and cook, stirring constantly, for 1 minute. Transfer to a plate and cover to keep warm.

Whisk the eggs and add half a tablespoon of butter to the same pan over low heat.Add the eggs and cook until set. Remove from the pan and place on the plate with the vegetables. Cover to keep

warm.

Melt the remaining butter over medium heat. Add rice to the pan.Drizzle with soy sauce. Increase heat to medium-high and fry until lightly browned. Stir several times, but not constantly, to give

it time to brown. Work in batches if your pan is full.

Drizzle rice with sesame oil and sprinkle with spring onions; Stir to combine.Add the chicken, vegetables and eggs back to the pan and heat through. Season with salt and pepper if desired. Video

Notes

• Use yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.

• You can substitute “Cook and Serve Lemon Pudding” for instant pudding if it is hard to find. They have almost identical ingredients.• Fill muffin holes only halfway with a teaspoon.

• Use the peel of a whole lemon. For best results, use a microplane grater to get fine lemon zest.

• Don’t overbake. Bake for 10-12 minutes or until set.• The lemon glaze should have a moist, pourable consistency to make it easier to glaze the tops of the lemon blossoms.

• Store cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. For more information on freezing, see below.

Nutrition

Calories: 84 kcalCarbohydrates: 13 g Protein: 1 g Fat: 3 g Saturated fat: 1 g Polyunsaturated fat: 2 gMonounsaturated fats: 1 g Trans fats: 0.04 g Cholesterol: 11 mg Sodium: 67 mgPotassium: 9 mg

Fiber: 0.1 g Sugar: 10 g Vitamin A: 16 IUVitamin C: 1 mg Calcium: 20 mg Iron: 0.2 mg

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