A great recipe to use up leftover rice. Why call for takeout?
Make and share this Ginger Chicken Fried Rice recipe from Food.com.
- 1 small onion, chopped
- 2 tablespoons canola oil, divided
- 2 eggs, lightly beaten
- 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
- 1⁄2 cup green onion, chopped
- 1 red bell pepper, cut into 1/4 inch dice
- 4 cups rice, cooked (brown or white)
- 1 cup peas, thawed if frozen
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Heat a large skillet over medium high heat. Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes. Add eggs and cook until set, about 2 minutes; set aside. Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs.
- Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes. Add rice and peas, cook an additional 2 minutes.
- Stir in eggs, chicken, soy sauce and sesame oil. Cook until heated through, about 3 to 5 minutes. Sprinkle with green onions and serve.