Chicken Fried Rice
This quick, easy yet tasty chicken fried rice is perfect for a weeknight one-pot meal.
Yield
6 servingsPrep
5 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chicken
cooked |
|
| 2 | tablespoons |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
rice
cooked |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| ½ | cup |
green peas
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chicken
cooked |
|
| 3E+1 | ml |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
rice
cooked |
|
| 59 | ml |
soy sauce, tamari
|
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
green peas
cooked |
|
Directions
Cut meat into very small pieces.
Melt butter in frying pan or wok.
Add beaten eggs and stir to keep cooked egg pieces small.
Stir in rice and meat, mixing thoroughly.
Add soy sauce and stir until color of rice is fairly uniform. Add vegetables and continue to cook until heated through.
