Easy Better-Than-Takeout Chicken Fried Rice

This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.

YIELD : ABOUT 6 

CUPSTOTAL TIME : ABOUT 20 MINUTES

PREP TIME : 5 MINUTES

COOK TIME : ABOUT 15 MINUTES

INGREDIENTS:

1. 2 tablespoons sesame oil
2. 2 tablespoons canola or vegetable oil
3. 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
4. 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
5. 3 green onions, trimmed and sliced into thin rounds
6. 2 to 3 garlic cloves, finely minced
7. 3 large eggs, lightly beaten
8. 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
9. 3 to 4 tablespoons low-sodium soy sauce
10. salt and pepper, optional and to taste

DIRECTIONS:

1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.

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