Happy hump day!! I wanted to share this super easy, gluten free chicken fried rice that I made last week. Everyone loved it, and it took no time to prepare or cook…and for me, that is a major win!
Chicken Fried Rice
Cook Time: 15 minutes
Yield: About 3 servings
Ingredients
- 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
- 3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
- 1 Tbsp sesame oil, divided
- 1 Tbsp canola oil, divided
- 1 1/3 cups frozen peas and carrots blend
- 3 green onions chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and freshly ground black pepper
- Sriracha, for serving (optional)
Directions
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
- Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
- Recipe Source: adapted with slight changes from Rachel Schultz
When I’m at home, I am always barefoot, and usually in something comfy! And y’all, this peplum top feels just like cozy pajamas.
Peplum Top (only $49) // Ripped Jeans (only $42)
This looks delicious! Oh, and your kitchen is GORGEOUS!
Xo, Elizabeth
http://stripesandsolitaires.com
I cooked this last night thanks to reading your post and it was fabulous! I used fresh green onion stalks and it was the best part of the recipe instead of diced white onions. Thanks for sharing!
Yay this makes me so happy to hear girl 🙂
Thank you so much Elizabeth! xoxo