Fried rice is pretty much amazing, but sometimes you don’t feel like going out to eat or getting take out. That is when this recipe will come in handy.
It is easy, delicious, and very filling. C.J. loved it.
- 1 pound chicken, about 2-3 chicken breasts, cooked
- 3 cups cooked rice
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)
- 2-3 boneless chicken breasts
- 3/4 cup sugar
- 3/4 cup soy sauce
- 6 tablespoons cider vinegar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 4 1/2 teaspoons cornstarch
- 4 1/2 teaspoons cold water
- Place chicken in a slow cooker.
- In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken.
- Cover and cook on low for 4 to 5 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm.
- Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.