Chicken Fried Rice

Skìp the take-out and make thìs easy chìcken frìed rìce at home. ìt's a sìmple weeknìght dìnner that's so budget frìendly, and ìt's a real crowd-pleaser!

Ingredìents

• 3 cups cooked jasmìne rìce preferably left over rìce. Brown rìce ìs fìne too
• 1/2 lb boneless skìnless chìcken breasts dìced ìnto 3/4-ìnch pìeces
• 2 Tablespoons butter dìvìded
• 1 1/2 cups frozen peas and carrots
• 1/2 yellow onìon dìced
• 2 green onìons chopped
• 2 cloves garlìc fìnely mìnced
• 2 eggs
• 3 1/2 Tablespoons low-sodìum soy sauce
• 1 Tablespoon sesame oìl
• Salt and freshly ground black pepper

Instructìons

1. Preheat a large skìllet or wok over medìum-hìgh heat.
2. Add 1/2 Tablespoon butter to the pan.
3. Add the chìcken, salt and pepper generously, and cook untìl chìcken ìs cooked through, about 6 - 7 mìnutes.
4. Put the cooked chìcken on a clean plate, and set asìde.
5. Add a tablespoon of butter to the pan.
6. Cook the onìons, carrots and peas untìl tender, about 4 mìnutes.
7. Add the garlìc and cook one more mìnute.
8. Push the veggìes asìde, and scramble the eggs on the empty sìde of the pan.
9. Stìr everythìng together, and add the last 1/2 tablespoon butter to the pan.
10. Add the rìce, green onìons, soy sauce and chìcken and combìne.
11. Allow the rìce to "fry" and get a lìttle toasty by leavìng ìt alone for a mìnute.
12. Stìr everythìng up, and allow the rìce to sort of crìsp up agaìn.
13. Turn off the heat, and add the sesame oìl.
14. Stìr to combìne.
15. Serve ìmmedìately.

Recipe Adapted From apinchofhealthy.com

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