Chicken Fried Rice

Ingredients

• 3 cups cold cooked long-grain white rice
• 3/4 lb boneless skinless chicken breast, cut into small cubes
• 2 large eggs, beaten
• 3 tbsp vegetable oil, divided
• 1 cup frozen peas and carrots, thawed
• 3 scallions, sliced, whites and greens separated
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper

Step-by-step instructions

1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook chicken for 6 to 8 minutes, stirring, until it reaches 165°F (74°C). Transfer to a plate.
2. Add 1 tablespoon oil and the eggs. Scramble for 1 minute until set; transfer to the chicken plate.
3. Add remaining vegetable oil, scallion whites, garlic, peas, and carrots. Stir-fry for 2 minutes. Add rice and spread it across the pan; cook for 3 minutes, stirring occasionally.
4. Add soy sauce, sesame oil, pepper, chicken, and eggs. Toss 3 minutes, until rice reaches 165°F (74°C). Fold in scallion greens and serve.

Ingredient substitutions

• Use diced cooked chicken, adding it with the rice and reheating thoroughly.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat only the needed portion to 165°F (74°C).

What to serve with it

Serve with steamed bok choy or cucumber salad.