Easy Chicken Fried Rice
Serves 4-5
1 cup instant brown rice, cooked and cooled
3 large eggs
2tbsp canola oil
1 med white onion
1# chicken breast, cubed
6oz frozen peas and carrots (half of a 12oz bag)
Palmful of salt and pepper
2tbsp soy sauce (more depending on your taste)
Cook the rice according to package. Drain and put in a bowl. Place in fridge to chill.
Scramble the eggs in a small pan. They need to be unseasoned and scrambled hard. Set aside.
In a nonstick skillet, sauté the onion and chicken (season with salt and pepper) until the chicken is no longer pink and the onion is slightly translucent. Add in the peas and carrots and sauté for a few more minutes (5-8). Add in the cooled rice and gently fold into the chicken and vegetables. Add in the soy sauce and fold. When the soy sauce has been incorporated into the rice, add in the eggs and gently fold in. Saute on med low heat until all components are heated through. Taste to adjust seasonings adding more soy sauce if desired.
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