Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a fried rice recipe I came up with over time. I usually cook from scratch, just adding as I go along. But I've tried to approximate the ingredients for this the best I could. The rice is best when cooked the day or hours before and kept refrigerated for at least a few hours. I've seperated everything out in easy steps, but as you're comfortable & able to multi task feel free to chop & cook multiple things at once! Hope you enjoy!

Ingredients Nutrition

Directions

  1. Cut up chicken into small pieces – whatever size you like & set aside.
  2. On separate cutting board chop up onions, green onions, & ginger. Mince garlic. Slice water chestnuts if they aren’t already, & slice carrots into long strips.
  3. Ready to cook! Put 1 pan on medium (about 5) heat with about 2 tbsp olive oil in each.
  4. In the pan you’ll cook the chicken, after pan is warm, toast Cumin seeds for a minute or two, until fragrant & beginning to brown.
  5. Add chicken & season chicken with seasonings, cook until white on bottom (bout 3 or 4 minutes). Then flip all pieces & season cooked side (cook about 3 or 4 more minutes until done. Set chicken aside.
  6. Heat second pan with 2 tbsp oil to medium heat. As heats up, add cooked rice.
  7. After a few minutes, spread rice to outside of pan, leaving center of pan open.
  8. Beat egg in a bowl & pour in middle of pan. Scramble egg & then mix with rice.
  9. Begin to add ONLY 1/2 of the garlic, onion, green onion, ginger, carrots, snow peas & water chestnuts to the rice/egg (SAVE OTHER HALF OF VEGGIES & 1/2 GREEN ONIONS FOR GARNISH). Let cook for a few minutes.
  10. Add remaining veggies, except green onions & continue to stir fry, cook for a few more minutes.
  11. Add chicken & then soy sauce, cook for another minute or 2, coating well.
  12. Garnish with green onions, serve & enjoy!