Chicken Fried Rice
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 cups long-grain white rice
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 5 Tbsp sesame oil, divided
- 2 cups frozen peas and carrots, thawed
- 1 Tbsp ginger paste
- 1 tsp garlic powder
- ¼ cup low-sodium soy sauce
- 2 Tbsp butter
- 3 large eggs, lightly beaten
Instructions
- Cook rice according to package directions; cool completely (chill, if time allows).
- Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat until done. Remove from skillet and keep warm. Cook rice in 3 Tbsp hot oil in same large skillet over medium-high heat until lightly browned.
- Add peas and carrots, ginger, and garlic powder; cook, stirring occasionally, until thoroughly heated. Stir in soy sauce.
- Meanwhile, melt butter in a small skillet over medium heat; add beaten eggs, and cook, without stirring, until eggs begin to set on bottom.
- Cook, stirring constantly, until eggs are thickened and set. Chop eggs into smaller pieces with a spatula. Add chicken and eggs to rice mixture; toss.
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