Easy Chicken Fried Rice

INGREDIENTS

• 2 cups cooked white rice Jasmine or Basmati
• 3 tablespoons plus 1 teaspoon canola or vegetable oil divided
• 1 boneless skinless chicken breast
• 1 small yellow onion diced
• 1 medium carrot peeled & diced
• 3 scallions thinly sliced diagonally
• 2 medium cloves garlic minced
• 3 teaspoons low sodium soy sauce
• 2 teaspoons toasted sesame oil
• kosher salt & freshly ground black pepper to taste
• 1 tablespoon mirin
• 1 cup frozen baby peas
• 2 large eggs lightly beaten

INSTRUCTIONS

• Cook the rice according to package directions – after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
• Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
• Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
• Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
• Add the rice and peas and stir to combine.
• Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
• Season to taste with kosher salt and freshly ground black pepper.
• Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.
• Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
• Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
• Serve immediately and…
• Enjoy!