CHICKEN FRIED RICE

Chicken Fried Rice image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

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1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed
3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes

Steps:

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.