Chicken Fried Rice

I love fried rice. I didn’t really eat much fried rice growing up, because my mother thought that meant she didn’t plan her meals properly, so I only ate fried rice in restaurants. Fried rice requires, rightly so, leftovers. 

This can be thrown together in practically no time once all the ingredients have been gathered. I prefer using a wok instead of a skillet; woks are meant for stir frying! 

I don’t like soy sauce in my fried rice, so I didn’t use any.

• 2 tblsp vegetable oil
• 2 eggs, beaten with a pinch of salt
• 1/2 cup cold cooked rice
• 1/4 frozen peas and carrots, defrosted
• 1/4 cooked chicken breast, cut into small pieces (size of peas/carrots)
• salt to taste

1. Heat 1 tblsp of vegetable oil in a wok over high heat. Pour in the beaten egg and stir fry quickly until set and in small pieces. Remove and set aside.
2. Add the remaining vegetable oil to the wok. Once it is hot, quickly stir fry the rice.
3. Add the peas and carrots and chicken and stir fry until heated through. Season with salt to taste.