I love cooking. I don’t think I share it enough on the blog, but I do. So when Katie and Cathleen emailed me about a cooking linkup I was all in. I immediately got on Pinterest and started scrolling through my food board. Now, as you can probably imagine, I have a lot of food on my food board, and because it is my board I like all the food on the board. It was a very hard decision. I decided to take the plunge and make some chicken fried rice.
The thing was I walked in with very low expectations. I mean I adore fried rice. I would almost go so far as to say I am a fried rice snob. There is one restaurant in my town that just gets it right. The other restaurants are okay, but not great. However, I was up for the fried rice challenge.
It was fairly easy, which really surprised me! Then came the big moment: the first taste. It was pretty darn good! I mean not as good as my favorite restaurant (as expected) but better than the other places in my town. This recipe is definitely a keeper!
1 cup white rice
3 bonelss skinless chicken breasts diced
1 Tbsp sesame oil, divided
1 Tbsp canola oil, divided
1 bag frozen peas and carrots blend
2 cloves garlic, minced
4 large eggs (I love egg so I used A LOT but feel free to use less)
3 Tbsp low-sodium soy sauce
Salt and freshly ground black pepper
In a large non-stick skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season with salt and pepper and saute until cooked through. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
adapted from: Cooking Classy