Sesame Chicken Fried Rice with Veggies

• 2 cups cooked and cooled jasmine rice
• 1 cup diced cooked chicken breast
• 1/2 cup frozen peas and carrots blend
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame seeds
• 2 green onions, chopped
• 1/2 teaspoon black pepper

Steps

1. 1 Heat vegetable oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant.
2. 2 Push the onion mixture to one side and pour in beaten eggs. Scramble until just cooked.
3. 3 Add chicken and vegetables, stirring to combine.
4. 4 Incorporate the cooked rice, breaking up any clumps.
5. 5 Pour in soy sauce and sesame oil, stirring well to evenly coat the rice.
6. 6 Cook for another 2-3 minutes until heated through.
7. 7 Sprinkle with toasted sesame seeds and chopped green onions.
8. 8 Serve immediately.

Equipment

• Large skillet
• Spatula

Variations

• Add a dash of Sriracha for a spicy kick.
• Substitute shrimp for chicken for a seafood twist.

Substitutions

• Use brown rice for a whole grain option.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Spring rolls
• Miso soup

Nutrition

Tips

• Use day-old rice for best results; freshly cooked rice can be too moist.
• For a vegetarian version, omit chicken and increase vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with a simple cucumber salad or a side of hot and sour soup.

FAQ