I randomly pinned this recipe on pinterest, and finally decided to give it a try. It was delicious! On top of that it was really easy to make. I have made other fried rice recipes before and they were always a little tasteless. This one had a good flavor and the chicken in it made it enough for a main dish. I did it with half chicken and half ham that is still leftover from Easter. I marinated the chicken in teriyaki sauce and then just cooked it in a pan and shredded it.
INGREDIENTS
- 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
- 3 cups cooked rice
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)
INSTRUCTIONS
- Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
