Chinese Chicken Fried Rice
A shallot-and-garlic skillet of cooked rice, chicken, eggs, peas, and carrots.
Ingredients
Main Ingredients
- 2 cups cooked rice chilled
- 1 cup cooked chicken diced
- 2 eggs beaten
- 1/2 cup peas
- 1/2 cup carrots finely diced
- 2 cloves garlic minced
- 2 shallots chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- green onions for garnish
Instructions
Cook and Serve
- Separate the chilled cooked rice with a fork. Finely dice the carrots, chop the shallots, mince the garlic, and beat the eggs.
- Heat the sesame oil in a large nonstick skillet over medium heat. Cook garlic and shallots for 1–2 minutes until fragrant; push aside and scramble the eggs for 1–2 minutes until set.
- Add the cooked chicken, peas, and carrots. Cook over medium heat for about 4–6 minutes until the carrots soften; follow package cooking directions for frozen vegetables if using them.
- Stir in the rice and soy sauce, breaking up clumps. Cook for about 3–5 minutes until evenly hot and the mixture reaches 165°F. Season with salt and pepper, garnish with green onions, and divide into four portions.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.
- Count leftover storage time from the oldest cooked rice or chicken ingredient.