chicken fried rice

Chicken Fried Rice:

5 T peanut oil, divided {I used canola oil}

3 boneless, skinless chicken breasts

5 large eggs, lightly beaten

3 garlic cloves, minced

2 chopped serano chiles, seeded

8 cups cooked long-grain brown rice

1 cup frozen peas

1 cup carrot, peeled and  finely chopped

2 green onions, diced

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup fresh basil leaves

1/2 cup cilantro

4 lime wedges

1/3 cup soy sauce

1/3 cup brown sugar

sirachi sauce, optional

Heat 2 T oil in wok and brown chicken. Add a little salt, to taste. Set aside. Heat 1 T oil over medium-high heat. Pour in eggs and cook 2 minutes or until set, stirring once. Set aside. Increase heat to high and add remaining 2 T oil. Add shallots, garlic and chile; stir-fry 1 minute. Add rice, peas, and carrots and stir-fry 3 minutes or until veggies are cooked and rice is slightly browned. Add cooked eggs, green onion and chicken. Mix well.j Add soy sauce, salt and pepper; toss to combine and until warm. Toss with basil and cilantro and serve with lime wedges.

Thoughts on this recipe::

My SIL recently sent me this chicken fried recipe and we finally tried it this week. It’s definitely a keeper and will go on our regular recipe rotation. Hubby requested I leave out the cilantro next time although I didn’t mind it. We had the fried rice minus the lime {someone forgot to buy them at the grocery store, ahem..} but I would like to try it that way next time!

adapted from:: cooking light

One thought on “chicken fried rice

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