Classic Chicken Fried Rice

Ingredients:

• 2 cups cooked white rice 

• 3 tablespoons plus 1 teaspoon olive oil

• 1 boneless skinless chicken breast

• 1 small yellow onion diced

• 1 medium carrot peeled & diced

• 3 scallions thinly sliced diagonally

• 2 medium cloves garlic minced

• 3 teaspoons soy sauce (substitute coconut aminos to make gluten free)

• 2 teaspoons toasted sesame oil

• kosher salt & freshly ground black pepper to taste

• 1 cup frozen baby peas

• 2 large eggs lightly beaten

   

   

Instructions:

1. Cook the rice according to package directions. After cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.

2. Heat 1 tablespoon of oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.

3. Turn the heat to medium, heat 1 tablespoon of oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side. Transfer the chicken to a cutting board, and dice it into small pieces.

4. Heat 1 tablespoon of oil in the skillet and add the diced onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.

5. Add the rice and peas. Stir to combine.

6. Add the cooked chicken, soy sauce (or coconut aminos for GF), and sesame oil stir and cook another 2 minutes. Season to taste with kosher salt and freshly ground black pepper.

7. Push the chicken rice mixture to the sides of the skillet and add 1 teaspoon oil to the middle of the skillet.

8. Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.

9. Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.