Golden Sunrise Fried Rice
Ingredients:
- Chicken: 2 boneless, skinless chicken breasts, diced
- Veggies: 1 large onion, chopped; 2 carrots, chopped; 1 cup frozen peas
- Garlic & Ginger: 4 cloves garlic, minced; 1-inch piece ginger, minced
- Rice: 2 cups cooked rice (leftover is ideal)
- Eggs: 3 large eggs, lightly beaten
- Soy Sauce: 2 tablespoons low-sodium soy sauce
- Green Onions: 2 green onions, thinly sliced
- Oil: 2 tablespoons neutral oil (like vegetable or canola)
- Seasonings: Salt and black pepper to taste
Instructions:
- Cook Chicken: Heat 1 tablespoon oil in a skillet over medium heat. Season chicken with salt and pepper. Cook until golden brown on both sides (about 8 minutes per side). Transfer to a baking sheet and bake at 375°F (190°C) for 15-20 minutes or until cooked through. Let cool slightly, then cut into bite-sized pieces.
- Sauté Veggies: Heat remaining oil in the same skillet. Add onions and carrots and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Combine Rice: Stir in cooked rice and peas. Cook for 2-3 minutes, until heated through.
- Scramble Eggs: Push rice mixture to one side of the skillet. Add eggs and cook, stirring occasionally, until partially set. Stir to combine eggs with rice.
- Finish & Serve: Add chicken, soy sauce, and green onions to the skillet. Stir to combine. Season with salt and pepper to taste. Serve immediately.
Tips & Variations:
- Spice it Up: Add a pinch of red pepper flakes or a dash of Sriracha for extra heat.
- Veggie Boost: Include other vegetables like broccoli, snap peas, or bell peppers.
- Protein Power: Add shrimp, tofu, or cooked sausage for extra protein.
- Leftover Magic: This recipe is perfect for using up leftover rice and vegetables.
Tags:
lunch