Fried rice is a yummy and delicious meal to put together when you are pinched for time. Do not let yourself get carried away making a big fancy dinner every night. Every now and then it is perfectly okay to put together a dump in one pot meal that is made in very little time. It gives you more time to relax or get other stuff done. I cannot even begin to describe how much I love meals like this that give me more time to sit on the couch enjoying an evening with my husband!
This recipe is easy and dang delicious. I totally agree with this girl. You are going to love putting this together with all your leftovers and realize it is a whole new meal!
Ingredients
3 boneless, skinless chicken breasts
1 (18 oz) bottle Teriyaki sauce
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3 cups cooked white rice (day old or leftover cold rice is best)
3-4 Tablespoons soy sauce
Instructions
Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!
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Quick Tip: Store in an airtight container in the fridge for up to 5 days.