Ginger Chicken Fried Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great recipe to use up leftover rice. Why call for takeout? Ingredients:
1 small onion, chopped |
2 tablespoons canola oil, divided |
2 eggs, lightly beaten |
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes |
2 tablespoons ginger, minced |
2 garlic cloves, minced |
1/2 cup green onion, chopped |
1 red bell pepper, cut into 1/4 inch dice |
4 cups rice, cooked (brown or white) |
1 cup peas, thawed if frozen |
3 tablespoons soy sauce |
1 teaspoon sesame oil |
Directions:
1. Heat a large skillet over medium high heat. Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes. Add eggs and cook until set, about 2 minutes; set aside. Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs.
2. Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes. Add rice and peas, cook an additional 2 minutes.
3. Stir in eggs, chicken, soy sauce and sesame oil. Cook until heated through, about 3 to 5 minutes. Sprinkle with green onions and serve.
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