Chicken Fried Rice

Enjoy this easy and macro-friendly chicken fried rice recipe is perfect for busy weeknights and takes less time than ordering takeout!

Ingredients:

1 tablespoons Soy Sauce
1 tablespoons Chinese shaoxing cooking wine or dry sherry
1/2 teaspoons granulated sugar
1 tablespoons oil
2 garlic cloves minced
1/2 cup diced white onion
1/2 cup diced carrots
2 eggs lightly whisked
1 cups cooked chicken breast
1.5 cups Jasmine or long grain cooked rice, day old is best
1/4 teaspoon salt plus more to taste
1/4 teaspoon pepper
1/2 cup frozen peas
1/2 teaspoon sesame oil

Instructions:

In a small bowl whisk soy sauce, Chinese cooking wine (or Sherry) and sugar until combined.

Heat wok or skillet on high heat.

Add vegetable oil and onion and carrots cook 2-3 minutes add garlic and cook another minute.

Push all the veggies to one side and add the whisked egg on the other side.

Using a spatula move the eggs around just until cooked. Mix them in with the veggies.

Add in the chicken and mix.

Add in the cold rice and sauce mix until combined.

Cook about 5-6 minutes stirring every minute or so.

Add in the peas, salt and pepper and mix until combined.

Mix in sesame oil.

Serves 4: Calories 196. Macros per serving: P 12/ C 27, F 6, Fiber 1