Chinese fried rice made with fragrant jasmine rice, carrots, peas and scrambled eggs. This easy frying dish turns white rice into tasty grains lightly seasoned with soy sauce and mixed with colorful vegetables. I often use leftover rice for a quick and convenient meal. The name says it all: One of the most nutritionally questionable staples (white rice) combined with the most treacherous technique (frying).
If you’ve ever wanted to learn how to make fried rice, this recipe will help you in no time. I’m not sure why, but I have very few rice dishes on my website. It’s time to change that with this easy one pan recipe that is ready in 20 minutes and is better than take-out. I mean, seriously. Who doesn’t like fried rice? Okay maybe my six-year-old doesn’t like it because of the vegetables in it, but I’m pretty sure it’s the only one there. 🙂 For my birthday dinner with my family, I chose to go to our favorite little Chinese restaurant. And it was a blast. But their fried rice was excellent. But I kept thinking, I can make this just as good at home and I’ve been craving it ever since!
3 boneless, skinless chicken breasts
1 bottle (18 ounces) of Teriyaki sauce
3 tablespoons of sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, lightly beaten
3 cups of cooked white rice (cold rice of the day or leftover cold rice is best)
3-4 tablespoons of soy sauce
Cook the chicken covered with teriyaki sauce in a pot over high heat for 3 hours. Or in the oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the pea/carrot mixture, onion and garlic. Stir until tender.
Reduce heat to medium-low and set aside. Pour the eggs into the other side of the pan. Stir until stirred.
Now add the rice and soy sauce and mix well. Add the cooked chicken and cook until the mixture is warm. Serve and enjoy!