Better Than Takeout Chicken Fried Rice

Ingredients

• 1 cup basmati rice
• water (For cooking the rice; amount not specified)
• 4 carrots (Medium; peeled and small diced)
• 0.5 lb chicken breasts (Boneless and skinless; cut into bite-sized pieces)
• 2 eggs
• 2 cups frozen peas
• 2 cloves garlic (Peeled and minced)
• 1 small bunch green onions (Scallions; root ends trimmed and onions chopped)
• 1 yellow onion (Medium; peeled and small diced)
• black pepper (To taste; for seasoning the chicken)
• salt (To taste; for seasoning the chicken)
• soy sauce (Amount not specified)
• toasted sesame oil (Used as the skillet oil; amount not specified)

Steps

1. 1

   Rinse the basmati rice under cold running water in a strainer or colander. Drain it and transfer it to a small saucepan. Add water and bring the mixture to a boil over high heat.

2. 2

   Once the liquid boils, stir the rice, cover the saucepan, and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed. Remove from the heat and let the rice stand, covered, for 5 minutes.

3. 3

   Prepare the vegetables: peel and mince the garlic; peel and small-dice the yellow onion; wash and dry the carrots and green onions; peel and small-dice the carrots; trim the green onions and chop them. Measure out the peas.

4. 4

   Heat a skillet over medium heat.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Add the garlic, yellow onion, carrots, and peas to the skillet. Stir-fry for 2–3 minutes, until the vegetables are tender.

9. 9

   In a small bowl, whisk the eggs.

10. 10

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

11. 11

    Uncover the rice and fluff it with a fork.

12. 12

    Add the rice, cooked chicken, and soy sauce to the vegetables. Stir until well combined and heated through, 1–2 minutes.

13. 13

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

14. 14

    Serve the fried rice in bowls.

Notes

The structured recipe data does not specify the amount of water, oil, soy sauce, salt, or black pepper. It also does not specify the amount of oil separately from the listed toasted sesame oil; use the sesame oil as the skillet oil only if that matches the author's intended ingredient. The source states that the recipe takes 45 minutes total.

Nutrition per serving

• main
• chicken
• fried rice
• stir-fried
• quick meal
• dairy-free