Chicken Fried Rice

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March 21, 2016
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Ingredients:

  • 1 1/2 lb ground chicken
  • ¼ to 1/3 cup teriyaki sauce
  • 1 Tablespoon sesame oil
  • ¼ white onion (about 3/4 cup), diced
  • 3/4 cup carrot, diced
  • 3/4 cup peas, defrosted
  • 2 cloves garlic, minced
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 cup green onions, chopped
  • 1/8 teaspoon white pepper
  • 1/3 cup reduced-sodium soy sauce
  • 2 cups cooked white rice (we like Texmati or Basmati), prepared according to package directions, then cooled in the fridge if time allows

 

Directions:

In a large pan over medium-high heat, add sesame oil.   Add onion and carrot to the pan and cook until vegetables are tender.  Add chicken and teriyaki sauce to the vegetables and cook until chicken is no longer pink and the teriyaki sauce has reduced and cooked back into the chicken. Add the peas and cook for 1-2 minutes or until they are tender. Add the garlic, ginger, green onion, and white pepper and cook until fragrant, being careful not to burn the garlic. Add the cooked rice to the pan. Pour soy sauce on top and mix well. Garnish with a few green onions. Enjoy!

 

**Our family prefers fried rice without egg, but if you like egg in yours, I recommend scrambling them first and adding them at the end so that the egg keeps its yellow color.