Chicken Fried Rice

 

From Valerie Bertinelli Food Network. I had made Meal Prep Roasted Chicken (blog: 02/24/2024 label: chicken) last weekend and froze in portions. Subsequently, just a few chops later dinner is served. Oh, and I prepared Perfect Rice in the Oven (blog: 1/6/2024 label: rice) and refrigerated; as recipe calls for cold rice. Really great flavor. Also very conducive to tailoring what veggies and or protein you like.

Ingredients:

• 1 tablespoon canola oil
• 2 tablespoons toasted sesame oil
• 2 large eggs
• 1/4 teaspoon salt
• fresh ground pepper
• 1 tablespoon freshly grated ginger
• 2 medium carrots, peeled and diced
• 2 garlic cloves, minced
• 3 cups cold cooked rice
• 1 cup frozen peas, thawed
• 3 scallions, chopped, reserve some for garnish
• 3 tablespoon soy sauce
• 2 thighs from Meal Prep Roasted Chicken, diced

Directions:

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan over medium high heat.

Add the ginger, carrots and garlic to the pan and cook until vegetables soften, about 2 minutes.

Combine the eggs, salt and pepper and whisk. Set aside.

Add the rice, peas and scallions to the carrot mixture, reserving some scallions for garnish.

Add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat.

Press the rice mixture gently into the pan and cook 3-4 minutes.

Make a well in the center and add the eggs and cook until set. 

Stir in the chicken and cook until heated through.

Transfer to bowls and garnish with the remaining scallions.