e’ve been on a huge Chinese food kick lately. I’ve been craving fried rice and orange chicken like crazy! So I decided to whip up a batch of our favorite homemade fried rice- it’s so easy to make and tastes way better than any takeout you could order. Plus it’s ready to go in just 20 minutes… you can’t beat that!
The key to making crisp and flavorful fried rice at home is chilling the rice before using it. I’m talking overnight people. The longer it chills and dries out, the better the result! I like to cook my rice the night before, spread it out on a baking sheet and leave it uncovered in the refrigerator until the next evening when I’m ready to fry it up. Then all you have to do is chop up some vegetables, whisk a few eggs and you’re ready to go!
1 cup rice
3 chicken breasts, cooked and shredded (I recommend SLOW COOKER CHICKEN TERIYAKI)
1 onion, diced
2 cloves garlic, minced
½ cup frozen peas
4 carrots, diced
3 tablespoons sesame oil
¼ cup soy sauce
Optional: sesame seeds
Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
Meanwhile, heat sesame oil in a large skillet over medium heat.
Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
Crack eggs into pan and scramble, mixing with vegetables.
Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.