Chicken Fried Rice

Skip the Chinese takeout this week and make up this delicious chicken fried rice instead. Ready to serve in 20 minutes, this chicken and vegetable rice dish is effortless to cook and so delicious to eat!

📝 Ingredients

• 3 Tablespoon butter (divided)
• 2 medium carrots (peeled and diced)
• 1 medium white onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• salt and pepper
• 3 eggs (whisked)
• 4 cups cooked and chilled rice (I prefer jasmine rice)
• 2 cups cubed cooked chicken (about 1 lb chicken breasts)
• 3-4 Tablespoons fish sauce (or soy sauce)
• 1 Tablespoon toasted sesame oil (or more to taste)
• 3/4 cup frozen peas
• 3 green onions (thinly sliced, for garnish)

👨‍🍳 Instructions

1. 1Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add carrots, onion, garlic and ginger, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft.
2. 2Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
3. 3Add the last 1 Tbsp of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked chicken, fish sauce, sesame oil, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
4. 4Remove from heat. Add the sliced green onions and stir until combined. Serve warm.