Chicken Fried Rice (雞肉炒飯)

We were craving some Chinese food but didn't want to order take-out.  I saw a few different Pinterest "pins" for different ways to make chicken fried rice so we gave it a go! We put our own spin on few different posts we had seen.  Wok oil is honestly one of the best things to use in stir fry.  It has a unique blend of garlic, ginger, onion & cilantro. Our finished product was better than we could have hoped. It was extremely tasty and so much healthier than take-out. I used a total of 3 teaspoons Wok oil (which is under the serving size of 1 tablespoon).

Here's some math with equal serving sizes.

Our Dish	Typical Take-Out Dish
162.7 Calories 3.008 g Fat 42.2 mg Cholesterol 246 mg Sodium 18.572 g Carbohydrates 13.15 g Protein	329 Calories 11.96 g Fat 105 mg Cholesterol 598 mg Sodium 41.82 g Carbohydrates 12.45 g Protein

Ingredients

• 2 cups cooked rice
• 1 lb. chicken breast, cut up into bite-sized pieces (or left-over cooked chicken)
• Salt & Pepper (to season chicken breast)
• 2 cups frozen mixed vegetables (carrots, peas, corn, green beans & lima beans)
• 1/2 cup chopped green onions (I buy a bunch, chop them up, and freeze them in an emptied water bottle in my freezer)
• 3-4 minced garlic cloves
• 2 eggs
• 1 teaspoon wok oil + additional for frying
• 2 tablespoons soy sauce

Directions

1. Whisk eggs with 1 teaspoon wok oil. Set aside.
2. Season chicken breast pieces with salt & pepper. Set aside.
3. Heat about 1 teaspoon wok oil in a large wok over medium-high heat.
4. Add chicken to wok and stir fry until cooked thoroughly. After it is cooked, move the chicken to a plate.
5. Heat 1 teaspoon wok oil again in wok over medium-high heat.
6. Add frozen vegetables & green onions. Stir fry until tender, about 2 minutes. Then add minced garlic and cook additional 30 seconds.
7. Move vegetables to side of wok and pour in egg/oil mixture.  Scramble egg until soft-set.
8. Add chicken, rice & soy sauce to wok.  Toss everything to combine and heat through.
9. Eat and enjoy!
10. This yields about 10 servings (1 cup = 1 serving)

Pictures (with comments)

It's always a good idea to lay out all of your ingredients. Then you're not scrambling around the kitchen looking for everything!


Bite-sized chicken pieces seasoned with salt & pepper.


My awesome wok.  Every household should have one.


Chicken: Drop, stir, done. (It only took about 5 minutes)


Close-up of cooked chicken.


Let's stir fry those vegetables!


Time for the garlic!


Add the egg!


Scramble away!


Add chicken back to the wok!


Dumped the rice in - sorry the picture is blurry.


Drizzle soy sauce over rice.


Toss everything to incorporate all the good flavor.


Dinner is served.


Close-up.



A trio of the final serving.