Chicken And Vegetable Fried Rice
- 2 teaspoons canola oil, divided
- 2 cooked chicken breasts, cut into bite size pieces
- 3 garlic cloves, minced
- 1 bunch green onions, white and green parts chopped
- 2 teaspoons grated fresh ginger
- leftover roasted vegetables
- 2 cups cooked rice
- 3 tablespoons soy sauce
- 2 eggs
- salt and pepper to taste
- sriracha sauce
- green onions for garnish
Heat one teaspoon canola oil in a wok or nonstick pan over high heat. Add the chicken and heat it through on both sides, about 2 minutes. Remove the chicken from the pan, add a teaspoon more of oil if necessary. Add onions, garlic, ginger, and veggies to pan. Stir constantly to keep the garlic from burning, and cook until vegetables are warmed through about 2 – 3 minutes. Add the rice, soy sauce, cooked chicken and stir. Make a well in the center of the pan and add the eggs. Let them sit until they start to cook, then toss it all together for about a minute. Serve with the green onions and Sriracha sauce.
Recipe provided by Amy James
Time to prepare: 45 minutes.