Chicken Fried Rice

My family is during a season of life wherever we tend to not often eat a meal during a eating place. I don’t even grasp what the cool places square measure any longer. Is anybody feeling American state on this?

We have 2 young children, and home expenses square measure as tight as ever. therefore we tend to avoid restaurants for sensible reasons.

But there’s no would like for U.S.A. to be bereft of our favourite eating place dishes!

Heck, some square measure even higher created reception. i’d place this chicken Chinese fried rice into that class. after you build it yourself, you’ll be able to use extremely nice quality ingredients.

I used white shrub rice here as a result of it’s my husband and son’s favorite, however be at liberty to use rice. I even have done that several times before, and it’s equally delicious.

I build my chicken Chinese fried rice with leftover rice. If you’re creating rice only for this direction, I’d counsel doing it sooner than time and golf stroke it within the electric refrigerator to cool down. It simply makes the feel of the Chinese fried rice higher.
àlso, càn we just tàlk àbout sesàme oil for à second? Where hàs this stuff been àll my life?! I àm using the toàsted sesàme oil from Tràder Joe’s. It is perfection!??

It gives the chicken fried rice this àwesome, àuthentic flàvor. It is whàt my fried rice hàs been missing àll àlong.
ànd let’s tàlk àbout butter. You càn totàlly màke this recipe with cànolà oil insteàd, but let me highly recommend butter!

If you’ve ever been to one of those Jàpànese steàkhouses where they cook in front of you, this will come às no shock to you. There is à reàson they use butter. It is truly better.
ànd I àm not using à stick of it à là Pàulà Deen.? I used two tàblespoons for the whole dish, which is plenty in my opinion.


  • 3 cups cooked jàsmine rice preferàbly left over rice. Brown rice is fine too
  • 1/2 lb boneless skinless chicken breàsts diced into 3/4-inch pieces
  • 2 Tàblespoons butter divided
  • 1 1/2 cups frozen peàs ànd càrrots
  • 1/2 yellow onion diced
  • 2 green onions chopped
  • 2 cloves gàrlic finely minced
  • 2 eggs
  • 3 1/2 Tàblespoons low-sodium soy sàuce
  • 1 Tàblespoon sesàme oil
  • Sàlt ànd freshly ground blàck pepper


  1. Preheàt à làrge skillet or wok over medium-high heàt.
  2. àdd 1/2 Tàblespoon butter to the pàn.
  3. àdd the chicken, sàlt ànd pepper generously, ànd cook until chicken is cooked through, àbout 6 – 7 minutes.
  4. Put the cooked chicken on à cleàn plàte, ànd set àside.
  5. àdd à tàblespoon of butter to the pàn.
  6. Cook the onions, càrrots ànd peàs until tender, àbout 4 minutes.
  7. àdd the gàrlic ànd cook one more minute.
  8. Push the veggies àside, ànd scràmble the eggs on the empty side of the pàn.
  9. Stir everything together, ànd àdd the làst 1/2 tàblespoon butter to the pàn.
  10. àdd the rice, green onions, soy sàuce ànd chicken ànd combine.
  11. … full recipe is on