If you have leftover rice hanging out in your fridge, then classic fried rice is a no-brainer. There are countless ways to bulk up this staple dinner, from beef fried rice to kimchi fried rice to pineapple fried rice.
Ingredients
- 4 tbsp.
neutral oil, divided
- 3
chicken breasts (about 1 1/2 lb.)
-
Kosher salt
-
Freshly ground black pepper
- 1
medium onion, chopped
- 2
carrots, peeled and diced
- 3
cloves garlic, minced
- 1 tbsp.
freshly minced ginger
- 4 c.
cooked white rice (preferably leftover)
- 3/4 c.
frozen peas
- 3
large eggs, beaten
- 3 tbsp.
low-sodium soy sauce
- 2
green onions, thinly sliced
Description
- Step 1In a medium skillet over medium heat, heat 2 tablespoons neutral oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
- Step 2To the same skillet, heat 1 tablespoon oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
- Step 3Push rice to one side of skillet and add remaining tablespoon oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
