Chicken Fried Rice
INGREDIENTS:
1 1/4 lbs. boneless skinless chicken breast (cut into thin bite-size pieces) or chicken thighs
2-3 tablespoons vegetable oil
1 medium onion, finely chopped
2 large carrots, peeled and finely chopped
3/4 cup frozen peas
2 cloves garlic, minced
3 large eggs
2 tablespoons butter
4 cups long grain white rice, cooked and chilled
3-5 tablespoons soy sauce
1/2 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste
DIRECTIONS:
Heat 1 tablespoon of oil in a large skillet over medium/medium-high heat.
Add chicken in a single layer and cook, browning on both sides, for about 2 minutes per side until cooked through.
Transfer to a plate and cover to keep warm.
In the same skillet, heat 1 tablespoon oil over medium/medium-high heat. Add onion, carrots, and peas. Cook, stirring occasionally, until the vegetables are crisp-tender (about 5-7 minutes).
Reduce heat to low, add garlic, and cook for 1 minute, stirring constantly. Transfer the vegetables to the plate with the chicken and cover to keep warm.
Whisk the eggs in a bowl. Add 1/2 tablespoon butter to the same skillet over low heat. Add the eggs and cook just until set, breaking them into small pieces with a spatula. Remove from the skillet and add to the plate with the vegetables and chicken. Cover to keep warm …