CHICKEN FRIED RICE
Some teenagers make midnight runs for burgers & fries, or ice cream - but not mine! They make secret stops for Chinese takeout! And one of their favorites is Chicken Fried Rice!
And if I told you that you can make the absolutely world's best Chicken Fried Rice at home in less than 30 minutes? We're saving gas and having lots of fun in the kitchen to boot!
One of the secrets of making fabulous fried rice is making the rice the night before and refrigerating it until the next day...but if you're in a pinch for time, you certainly don't need to wait! This Chicken Fried Rice is seriously good whichever way you decide to make it!
One of my other shortcuts is to use rotisserie chicken - so easy to shred or cut into moist flavorful pieces when it is still warm! And the sauce on this stuff is seriously to die for!
If you wanted to add a little more oriental touch to this, throw in some bean sprouts or diced up water chestnuts. SO GOOD! (Just don't tell the kids it's so good, or it will simply VANISH in the night!)
4 cups cooked white or brown rice (made the day before & chilled overnight)
1½ cups peas
1½ cups carrots, cubed
2 cups rotisserie chicken, shredded or cut into bite-sized pieces
2 tablespoons vegetable oil
2 large eggs
½ cup soy sauce
2 tablespoons brown sugar (packed)
1 teaspoon granulated sugar
¼ teaspoon ground ginger
1/8 teaspoon red pepper flakes
2 green onions (sliced)
HOW I MAKE THIS:
YIELD: 6 to 8 servings
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