Chicken Fried Rice

20 min3 servings

A quick stir-fried rice with diced chicken, scrambled egg, and frozen vegetables, seasoned with soy and sesame oil.

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prepHave all ingredients prepped and measured before starting.
340 g boneless skinless chicken breasts, diced into 3/4-inch pieces	Sauté chicken until cooked through, 5–6 min			Return chicken, add rice & soy sauce, season	Serve warm with Sriracha if desired
1 1/2 tsp toasted sesame oil (for the chicken)
1 1/2 tsp canola oil (for the chicken)
Salt and freshly ground black pepper
200 g frozen peas and carrots blend	Sauté peas, carrots & green onions 1 min	Add garlic, sauté 1 min	Scramble eggs in center of pan
3 green onions, chopped
2 cloves garlic, minced
2 large eggs
3 cups cooked long-grain brown rice (preferably leftover)
3 Tbsp low-sodium soy sauce
Sriracha (for serving, optional)

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