CR Chicken Fried Rice


3 large eggs

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

2 boneless, skinless chicken breast halves, cut into chunks

1 teaspoon sesame oil

1 large onion, finely chopped

2 carrots diced

1 cup green peas (fresh or frozen)

2 garlic cloves, finely minced

4 cups cold, cooked rice

6 green (spring) onions, thinly sliced, plus more for garnish, optional

1 packet fried rice seasoning

2 tablespoons soy sauce


Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Scramble the eggs and set aside. Heat 2 tablespoons of oil in a Wok or frying pan over high heat and stir-fry the prepared chicken chucks until lightly golden, about 2 to 3 minutes. Remove and set aside. Add the onion carrots, peas, and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 1 tablespoon sesame oil and when hot, stir in the cold cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle in fried rice seasoning with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions

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