Sunday, August 14, 2016

Arroz Chino - Chicken Fried Rice

I'm always looking for quick dinner ideas and this one is a simple one that is filling, simple, and delicious. And even better yet, my family loves it. It includes simple ingredients that are easy to keep on hand and throw together at the last minute. 


3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
1/4 lb boneless skinless chicken thighs, diced into 3/4 inch pieces
1 Tbsp sesame oil, divided
1 Tbsp canola oil, divided
1 10 oz package frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2-3 large eggs
3 Tbsp soy sauce
Salt and freshly ground black pepper
Sriracha, for serving (optional)

  • In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
  • Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble. 
  • Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.