Chicken Fried Rice

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 cup uncooked white long grain rice (See notes.)

2 cups chicken broth

¼ cup soy sauce

¼ cup chicken broth

1 tablespoon honey (can sub brown sugar)

1 teaspoon hot sauce

½ teaspoon sesame oil (optional)

1/8 teaspoon ground ginger

1-2 tablespoons peanut oil (can sub olive or canola)

¾ lb. boneless skinless chicken breast (1 medium breast)

Salt/Pepper

1 tablespoon butter

2 eggs (whisked very well)

½ cup dry white wine (see notes)

3 cloves garlic (minced)

1 small yellow onion (finely diced)

¾ cup frozen peas

¾ cup frozen carrots

3-4 green onions (diced)

Directions

Note 1: A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice. Note 2: A wide skillet with a lot of surface area is recommended for frying the rice.

Prepare the Sauce/Marinate the Chicken

Combine the sauce ingredients.

Dice the chicken into 1/2 -inch pieces. Place it in a bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

Cook the Rice

Add 2 cups chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, give it 5 more minutes.

Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried.

Scramble the eggs

Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)

Stir Fry

Add the oil to a wide skillet over medium-high heat. Sprinkle the chicken lightly with salt/pepper and add it to the skillet. Cook for 3-4 minutes per side, until seared and cooked through. Remove and set aside.

Turn off the heat and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.

Add the onions and garlic and cook for 2-3 minutes. Add the peas and carrots (it’s okay if they’re still frozen) and cook for 1 minute.

Add the chilled rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.

Reduce heat to medium and add the chicken, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!

Nutrition

• Calories: 308 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Cholesterol: 98 mg
• Sodium: 1002 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 20 g