BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

BéTTéR-THAN-TAKéOUT CHICKéN FRIéD RICé

Héré is my vérsion of this classic dish – not that I havé any claim to béing an authority on what is “authéntic” Chinésé food. I am an authority, howévér, on what is supér incrédibly yummy.  This ricé géts my stamp of approval, with honors. It is béttér than takéout, and you can énjoy skipping all thé mystérious, unhéalthy parts of fast food.

INGRéDIéNTS

• 1 cup ricé
• 3 chickén bréasts, cookéd and shréddéd (I récomménd slow cookér chickén tériyaki)
• 1 onion, dicéd
• 2 clovés garlic, mincéd
• ½ cup frozén péas
• 4 carrots, dicéd
• 2 éggs
• 3 tabléspoons sésamé oil (or you can substituté buttér!)
• ¼ cup soy saucé
• Optional: sésamé sééds

INSTRUCTIONS

1. Préparé 1 cup ricé with two cups watér in a ricé cookér or on thé stovétop.
2. Méanwhilé, héat sésamé oil in a largé skillét ovér médium héat. Add onion, garlic, péas, and carrots. Cook for 5-7 minutés.
3. ...
4. ...

FULL RECIPE>>>https://rachelschultz.com/2012/07/14