Easy Chicken Fried Rice

So I have learned a few tricks being married to an Asian-chef. For whatever reason, other then that authentic indonesian meals, I am in charge of the cooking.

Here are two little secrets to making really good fried rice
1) Sesame Seed Oil
2) Sweet Soy Sauce

Sweet Soy Sauce is thick and gooey but it makes a world of difference.

Also, a little secret is use old rice. We always have cooked rice in the frig and old cooked rice always work best, it picks up the flavor better!

Okay, okay, here is the recipe

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice(old is best)
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 1-2 Tablespoons soy sauce (more or less to taste)
• 1-2 Tablespoons of Sweet Soy Sauce
• 2 eggs
• 2 Tbsp chopped green onions (optional)

INSTRUCTIONS

1. Cook and shred the chicken. I usually use chicken breast seasoned with a little soy sauce.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour both soy sauces on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

*Side Note* I usually heat up the rice in the microwave before adding it to the skillet, that way it makes it a faster process not having to get the rice hot. 

I added some sesame seeds to the top! YUMMY!

xo jess