Chicken Fried Rice
Servings 6
Ingredients
- 3 small boneless, skinless chicken breasts (about 1 pound)
- 1 bottle (18 ounces) teriyaki sauce
- 3 Tablespoons sesame oil (or vegetable oil)
- 1 cup frozen peas and carrots thawed
- 1 small yellow onion chopped
- 2 teaspoons minced garlic
- 2 large eggs slightly beaten
- 3 cups cooked white rice (cold rice is best. See notes below*)
- 4 Tablespoons low sodium soy sauce
Instructions
- Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR bake in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
- Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
- Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!
Notes
*Using cold rice helps to prevent the rice becoming mushy in the recipe. I like to cook my rice in the morning, or the day before, and leave it covered in the fridge until ready to use in this recipe.*