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CHICKEN FRIED RICE

Ingredients

3 boneless, skinless chicken breasts
1 (18 oz) bottle Teriyaki sauce
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3 cups cooked white rice (day old or leftover cold rice is best)
3-4 Tablespoons soy sauce

Directions

Cook chicken covered with teriyaki sauce in a crock-pot over high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces.
Heat oil in a large skillet or wok over medium-high heat. Add pea and carrot mixture, onion and garlic. Stir-fry until tender.
Lower heat to medium-low and push mixture to one side. Pour the eggs into the other side of the pan. Fry until scrambled.
Now add the rice and soy sauce and mix all together well. Stir in the cooked chicken and cook until the mixture is heated through. Serve and enjoy!

ENJOY!

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