Chicken Fried Rice
Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Give leftover rice a tasty upgrade! This easy, satisfying fried rice recipe packs a punch of umami flavor and saves time in the kitchen, thanks to Bell & Evans Fajita Style Cut Chicken which is pre-cut into perfectly sized pieces. Fresh ginger, garlic and scallions form an aromatic foundation, and gently scrambled eggs and frozen veggies add takeout-style texture. This is weeknight dinner at its best!
Ingredients
- 1 pkg Bell & Evans Fajita Style Cut Chicken
- 3 TB Olive oil, divided
- 1 1/2 tsp Salt, plus more, to taste
- 1/4 tsp Black pepper, plus more, to taste
- 4 Green onions, thinly sliced, divided
- 2 cloves Garlic, minced
- 1 knob (1/4-inch) Ginger, peeled, finely grated
- 3 large Eggs, lightly beaten
- 4 cups Leftover cooked long-grain white rice
- 1 1/2 cups Frozen peas and carrots
- 1/4 cup Low-sodium soy sauce
- 2 tsp Sesame seeds
Preparation
- Heat 2 tablespoons of oil on a flat-top griddle to medium-high heat. Add chicken and cook, flipping with metal spatulas occasionally until golden-brown, about 3-4 minutes. Season with salt and pepper. Add 3 green onions, garlic and ginger, and cook until fragrant, about 30 seconds.
- Push the chicken to one side of the flat-top and add remaining oil to the opposite side. Add the eggs, and scramble, breaking apart, about 2-3 minutes. Add rice and mix to combine. Cook, stirring and flipping occasionally, until rice is fully heated though, about 2-3 minutes. Add peas and carrots and soy sauce, and cook, stirring and flipping occasionally, until peas and carrots are fully heated through, about 1-2 minutes. Season with additional salt and pepper, to taste. Garnish with additional green onion and sesame seeds. Serve and enjoy.
