Skip the take-out and make homemade Chicken Fried Rice instead! This recipe tastes better and is healthier than take-out, is kid-approved, and can even go in a lunchbox the next day!
Chicken Fried Rice
- 1 ½ pounds chicken breasts, cut into ½ inch cubes
- ¼ to ⅓ cup teriyaki sauce
- 1 Tablespoon sesame oil
- ¼ white onion, diced
- 12 oz. package frozen peas and carrots, defrosted
- 2 cloves garlic, minced
- ¾ teaspoon fresh ginger, finely minced
- ¼ cup green onions
- ⅛ teaspoon white pepper
- ⅓ cup reduced-sodium soy sauce
- 2 cups cooked white rice (such as Texmati or Basmati), prepared according to package directions, then cooled in the fridge if time allows
- In a large pan over medium-high heat, add cut up chicken and stir in teriyaki sauce.
- Cook the chicken until it is no longer pink and the teriyaki sauce has reduced and cooked back into the chicken.
- Transfer the chicken to a plate.
- Turn the heat down to medium and add 1 Tablespoon of sesame oil to the pan.
- Add the onion and cook for 1-2 minutes, scraping any brown bits from the pan.
- Add the carrots and peas and cook for 1-2 more minutes or until they are tender.
- Add the garlic, ginger, green onion, and white pepper and cook until fragrant, being careful not to burn the garlic.
- Add the chicken and cooked rice to the pan.
- Pour soy sauce on top and mix well.
- Garnish with a few green onions.
*Our family prefers fried rice without egg, but if you like egg in yours, I recommend scrambling them first and then adding them at the end so that the egg keeps its yellow color.