1 1/2 cups chicken breast, sliced into thin strips, about 10 ounces
3/4 cup chopped onion, about half a small onion
1 tablespoon minced fresh garlic
4 cups cooked white rice, cold, 1 cup uncooked makes 4 cups
1/2 cup green onions, sliced, plus additional for garnish
2-3 tablespoons tamari sauce, to taste
Instructions
In a large saucepan or wok, heat 1 teaspoon of
olive oil on medium heat.
In a medium bowl, whisk together the eggs, water,
and a pinch of salt and pepper until the eggs are
fluffy and pale yellow.
Pour the eggs into the prepared pan and cook
until the top begins to set, about 3 minutes.
Cover the pan with a lid and cook until the top
of the eggs are completely set, and begin to
bubble, about 2-3 minutes. Flip the eggs onto a
cutting board to let them cool. Note- Do not
fold the eggs in half, keep them like a big,
flat pancake.
Add sesame oil and 1/2 tablespoon olive oil to
the pan and turn to medium-high heat. Add the
sliced chicken and cook until the chicken is
golden brown on the outside. Add in the onion
and garlic and turn the heat down to medium.
Cook until the onions are golden brown and then
season with a pinch of salt and pepper.
Add in the remaining 2 teaspoons of olive oil,
followed by the rice and green onions. Cook,
stirring occasionally until the rice is lightly
browned and heated through. Then, slice the
eggs into very thin strips and mix into the
rice.
Season to taste with soy sauce, garnish with
extra green onions, and DEVOUR.
Originally Submitted
2/15/2016
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