Chicken Fried Rice

Fried rice is one of those dishes that I've tried to make several times and something was always "off".  I realized that using freshly cooked rice was making my rice gooey and mushy.  It never had the same quality as you'd get in a restaurant, but I decided to try one more time.  It turned out great!  I made the rice a few hours before (because I forgot to make it the day before) and refrigerated it for a while before making the recipe. 

I made this recipe even easier by cooking up the chicken the day before and chopping the veggies before hand.  I had everything ready to go and to be thrown together and it made it a cinch to whip this up and enjoy!

Chicken Fried Rice
Recipe adapted from Relish!

Ingredients

• 1 c. quick-cooking long grain rice - precooked the day before and refrigerated.
• 2 boneless, skinless chicken breasts, cooked and chopped
• 1 T. vegetable oil
• 2 large eggs
• 2 green onions, trimmed and chopped
• 1 tsp. ground ginger
• 1 red bell pepper, diced
• 2 T. low-sodium soy sauce
• 1/2 tsp. sugar
• 1/2 c. chicken broth
• 3/4 c. chopped carrots
• 1/2 white onion, chopped

Directions

• Heat skillet to medium and add oil.
• Add eggs, just as whites begin to set, stir to scramble.
• Add green onions, white onions and ginger;  cook 1 minute.
• Add rice, carrots & bell pepper; cook 2 minutes.
• Stir together soy sauce, sugar and broth - add to skillet.
• Add chicken and season with salt, pepper and garlic powder (if desired), cook until heated through, about 3 minutes.