When we first started including the kids in our take-out Chinese food order we always started with Chicken Fried Rice. While we have since expanded their palate to include many more items, Chicken Fried Rice still remains a family favourite. But on busy weeknight dinners sometimes it's too complicated and too time consuming to dig out the take-out menu and actually coordinate what everyone wants to order so when I have leftover chicken in the fridge I will often whip up this homemade version.
Simply sauté vegetables.
Scramble your eggs.
Add chicken, rice and soy sauce.
Cook and serve.
3 cups cooked white rice
3 tbsp. sesame oil
1 cup frozen vegetables (like peas and carrots)
1 small onion, chopped
2 cloves garlic, minced
2 eggs, beaten lightly
1 cup cooked chicken, diced or shredded (use this method or a store-bought rotisserie chicken).
1/4 cup soy sauce
In wok or large sauté pan, heat oil over medium-high heat. Add garlic, onion and vegetables. Sauté until softened (approx. 3-5 minutes).
Reduce heat to medium-low, add eggs to one side of pan (see photo above) and cook until eggs are scrambled.
Add rice, chicken and soy sauce and sauté until combined (approx. 2-3 minutes).