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Better Than Take-Out Fried Rice





1 cup rice

3 chicken breasts, cooked and shredded (I recommend SLOW COOKER CHICKEN TERIYAKI)

1 onion, diced

2 cloves garlic, minced

½ cup frozen peas

4 carrots, diced

2 eggs

3 tablespoons sesame oil

¼ cup soy sauce

Optional: sesame seeds




Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.

Meanwhile, heat sesame oil in a large skillet over medium heat.

Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.

Crack eggs into pan and scramble, mixing with vegetables.

Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat

See also  Spicy Brown Sugar Glazed Pork Chops

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