Chicken Fried Rice
Make your fried rice dish the best yet by using rice that has been chilled completely or leftover rice! If you are preparing this dish in a rush, simply make your rice and lay flat on a baking sheet to cool quickly before adding in the sesame oil and stir-frying.
- 0 - 15 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 2 pouches Tilda Fragrant Jasmine Rice
- 2 tbsp sesame oil
- 1 lb boneless, skinless chicken breast, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 eggs
- 2 cups frozen pea and carrot vegetable medley, thawed
- 1/4 cup soy sauce
- 4 green onions, thinly sliced
How to make Chicken Fried Rice
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Heat rice according to package directions. Let cool completely. Toss with sesame oil until evenly coated; set aside.
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Season chicken with salt and pepper. Heat vegetable oil in large wok or skillet set over medium-high heat; cook chicken, garlic and ginger for 2 to 3 minutes or until starting to brown.
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Spread rice evenly in bottom of wok. Let stand for 3 to 5 minutes or until crispy on the bottom. Crack eggs over top of rice. Top with veggies and drizzle with soy sauce. Cook, stirring, for 3 to 5 minutes or until chicken is cooked, eggs are scrambled, and rice and veggies are heated through. Garnish with green onions.
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Heat the rice in the microwave or pan following pack instructions and add to the chicken with the pak choi
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Stir through the sweet chilli sauce
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Serve topped with the toasted cashews
