Arroz Frito con Pollo (¡Receta en una sola sartén en 30 minutos!)

Ingredientes

• 1/2 pound boneless skinless chicken breasts (diced into 1/2 inch pieces)
• 2 tablespoons oil (peanut, sesame, vegetable, or canola)
• 1/2 cup white onion (finely chopped)
• 1 cup frozen peas and dice carrots blend
• 2 cloves garlic (finely minced)
• 2 large eggs (lightly beaten)
• 3 cups white long grain rice (cooked)
• 3-4 tablespoons low-sodium soy sauce
• salt (to taste)
• pepper (optional, to taste)
• 1-2 tablespoons sriracha (optional, to taste)

Preparación

1. 1

   Heat a large non-stick wok or skillet to medium-high heat. Add the cut chicken and oils; sautee for 4-5 minutes. Remove chicken from the skillet and add the carrots, peas, and onions to the same skillet. Sautee another 2-3 minutes then add the garlic and cook another minute.

2. 2

   Push the veggies to one side of the skillet and add the eggs to the other side and scramble.

3. 3

   Return chicken to the skillet along with the rice and soy sauce. Stir-fry another 2-3 minutes.

4. 4

   Taste and adjust seasoning if needed. We like to add 1-2 tablespoons sriracha to add a spicy kick. Serve hot; Garnish with green onion if desired.

5. 5

   To store: In an airtight container for up to 4 days or freezer for up to 4 months.