absent. [chicken fried rice]

December 6th, 2016 by | comments


Life got a bit crazy (busy with work, got engaged[!], etc.), which is why I’ve been absent from blogging, but I was able to get back in the kitchen to make this delicious chicken fried rice. The rice is full of flavor and the perfect meal to whip up during a hectic week.

chicken fried rice
  • 3 boneless, skinless chicken breasts, cut into cubes
  • Salt and pepper
  • 2 tbsp. sesame seed oil
  • 2 tbsp. low sodium soy sauce
  • 1 cup brown rice
  • 2-3 tsp. sesame seed oil
  • 1 yellow onion, finely diced
  • 2 carrots, peeled and diced
  • ¼ cup frozen peas
  • 2-3 eggs, fried and broken up
  • 2 tbsp. low sodium soy sauce
  • Salt and pepper, to taste
  • Sesame seeds, for garnish
  1. Dice chicken breasts into small cubes then season both sides of the cubes with salt and pepper. Warm a medium skillet over medium heat, then drizzle 2 tablespoons sesame oil in the pan. Once hot, add the chicken pieces and sear until slightly browned. Add soy sauce to the skillet and continue cooking until chicken pieces are cooked through. Remove from skillet and transfer to a plate.
  2. In a medium pot, bring 2 cups of water to a boil, then add brown rice. Reduce heat and simmer the amount of time listed on the packaging.
  3. While rice is cooking, warm a large pan over medium heat, then add sesame seed oil. Add diced onion and cook until translucent and aromatic, stirring occasionally, about 3-5 minutes. Next, add carrots and cook until slightly softened, another 3-4 minutes. Add frozen peas and return chicken pieces to the pan. Season mixture with soy sauce, salt (not a ton because the soy sauce is salty), and pepper.
  4. In a separate small skillet, fry 2-3 eggs, breaking the eggs up into small pieces. Once done, add the fried egg to the rice.
  5. Remove friend rice from the heat and serve. Garnish with sesame seeds.


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