This recipe is healthier and less greasy than take-out fried rice. It offers an easy, one-skillet meal that can be ready in 20 minutes.
This is a great mix of proteins (eggs and shrimp) as well as a fun way to sneak in as many veggies as you think your kids will stand for dinner! Using a rice cooker to make the rice ahead of time keeps this down to 20 minutes or less prep time.
Ingredients :
- 4 c rice, prepared
- 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
- 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
- 1 c peas and carrots, frozen
- 1 white onion, chopped
- 2 clove garlic, minced
- 2 eggs
- 3 Tbsp sesame oil
- 1/4 c soy sauce
Directions :
- 1 Prepare rice according to package instructions to yield 4 cups cooked rice.
- 2 Heat sesame oil in a large skillet on medium heat.
- Add onion, garlic, peas, and carrots. Stir fry until tender.
- 3 Crack eggs into pan and scramble, mixing throughout vegetables.
- 4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!
