Easy Chicken Fried Rice
Recipe type: Fried Rice
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
The ingredients:
  • 2 chicken boneless, skinless chicken breasts
  • olive oil
  • salt and pepper
  • 2 tablespoons sesame oil
  • ½ cup onion, finely diced
  • 1½ cups frozen vegetables of your choice
  • 2 eggs, beaten
  • 3 cups cooked rice, cold
  • 3 tablespoons soy sauce
  1. Preheat oven to 350˚F. Pat chicken breasts dry and lightly rub with a drizzle of olive oil. Salt and pepper both sides liberally. Place on a foil lined baking sheet and bake for 25-30 minutes. If you have a meat thermometer, insert it into the thickest part of one breast and remove the breasts when they have reached an internal temperature of 165˚F.
  2. While the chicken breasts roast, heat sesame oil in a large skillet or wok over medium heat. Add the onion and cook until soft and slightly translucent (3-5 min). Add the frozen vegetables and cook, stirring frequently, until soft and tender. (about 5 minutes).
  3. Place the egg rolls on a parchment lined baking sheet and put them in the oven when you take the chicken out. Cook the egg rolls for 10-12 minutes or until warmed and golden brown.
  4. Remove the vegetables from the pan, keeping the oil in the pan, to make space to cook the scrambled egg. Cook the egg in the remaining oil, stirring frequently. Add the vegetables back to the pan and toss with the scrambled egg. Add the rice and toss gently. Pour the soy sauce over the ingredients and toss to fully combine. Cook until rice is completely warmed through, stirring frequently to avoid burning.
  5. After chicken has been removed and rested on the tray for at least 5 minutes, cut it into small cubes. Add the cubes to the rice mixture and toss to fully combine.
  6. Serve with Van’s Kitchen chicken egg rolls.
Recipe by Van's Kitchen at https://www.vanskitchen.com/easy-chicken-fried-rice/