Chicken Fried Rice

Photo from Butter 
Your biscuit

Fried rice is one of the menu options I always order when eating out for Chinese food. But, not all fried rices are made the same. I prefer mine to be savory, not sweet. 

I've made a couple of versions of fried rice and I have to say, I prefer making my own. Part of the problem though is I often forget to make the rice the day before and let it sit over night. THAT is key

This is an easy recipe and delicious. I think it'd also work well with left over chicken. In fact, it'd be a great option for left over chicken. 

Chicken Fried Rice

Recipe from Butter Your Biscuit

Serves 4

• 2 T butter
• 3 eggs whisked
• 3 medium carrots peeled and diced
• 1 small white onion diced
• 3 cloves garlic
• 1/2 c frozen peas
• 4 c cooked and chilled rice
• 5 chicken tenders cooked and diced
• 4 T soy sauce or more to taste
• 2 T teriyaki sauce optional

Heat 1 tablespoon of butter in skillet add egg and cook until scrambled. Set aside

Add an additional tablespoon of butter to the skillet add carrots, onions, peas, and garlic. Saute until onions and carrots are soft about 5 minutes.

Increase the heat to med-high and add the cold rice. Add cooked chicken, soy sauce, teriyaki sauce, and stir until combined. Fry for 3-5 minutes add scrambled eggs back in and toss..

Garnish with sliced green onions and serve hot!