Better Than Takeout Chicken Fried Rice

Ingredients

• 1 cup basmati rice (rinsed)
• 4 carrots (medium, peeled and small diced)
• 1.5 lb chicken breasts (boneless skinless, cut into bite-sized pieces)
• 2 eggs (whisked)
• 2 cups frozen peas
• 2 garlic (cloves, peeled and minced)
• 1 small bunch green onions (scallions) (trimmed and chopped)
• 1 medium yellow onion (peeled and small diced)
• black pepper (to taste)
• salt (to taste)
• soy sauce (to taste)
• 2 tbsp toasted sesame oil (for cooking; quantity estimated for skillet coating)

Steps

1. 1

   Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan.

2. 2

   Add water (typically 1.5 to 2 cups for 1 cup of rice) and bring the mixture to a boil over high heat.

3. 3

   Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low.

4. 4

   Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

5. 5

   While the rice cooks, prepare the vegetables: peel and mince the garlic; peel and small dice the yellow onion; wash, dry, peel, and small dice the carrots; trim root ends and chop the green onions.

6. 6

   Heat a skillet over medium heat.

7. 7

   Cut the chicken into bite-sized pieces and season with salt and black pepper.

8. 8

   Coat the bottom of the skillet with oil. Add the chicken and, stirring occasionally, cook until cooked through, about 2-3 minutes. Transfer the cooked chicken to a plate.

9. 9

   Return the skillet to the stove, increase the heat to medium-high, and add more oil.

10. 10

    Add the minced garlic, diced yellow onion, diced carrots, and frozen peas to the skillet. Stir fry until the vegetables are tender, about 2-3 minutes.

11. 11

    In a small bowl, whisk the eggs.

12. 12

    Move the vegetables to one side of the skillet and pour the whisked eggs onto the other side. Scramble the eggs until cooked, then mix them into the vegetables.

13. 13

    Uncover the rice and fluff it with a fork.

14. 14

    Add the fluffed rice, cooked chicken, and soy sauce to the skillet with the vegetables and eggs. Stir until well combined and heated through, about 1-2 minutes.

15. 15

    Remove the skillet from the heat and sprinkle the dish with the chopped green onions.

16. 16

    To serve, place the fried rice in a bowl and enjoy!

Notes

For best results, ensure the rice is fully drained after rinsing to avoid a mushy texture. If you have leftover rice from a previous meal, it works even better for fried rice as it is drier.

Nutrition per serving

• main
• chicken
• fried rice
• stir-fry
• healthy
• takeout-style
• dinner
• dairy-free