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Fast & easy to make this restaurant-inspired dinner for your family during the week. Since there are lots of veggies, plus chicken and rice in here, it's really a meal in 1 pot. All I added was a citrus fruit salad.
P.F. CHANG's copycat CHICKEN FRIED RICE
2 cups regular white rice (cooked per package instructions)
1 chicken breast, about 1/3 to 1/2 lb. (boneless, skinless), cut into bite-sized pieces (or you can use boneless, skinless chicken tenders & cut them into bite-sized pieces)
1/2 cup frozen mixed vegetables...………………....1/2 cup frozen shelled edamame
(NOTE: THAW the frozen veggies & edamame, but don't cook them)
2 green onions, chopped...……………………………Kosher salt and pepper, to taste
1 tsp. garlic, minced or crushed...………………...…1 egg
3 tsp. sesame or canola oil, divided...……………….2 TB light soy sauce
Optional: fresh cilantro, for garnish
***
Season the chicken pieces with salt & pepper to taste & set aside. (TIP: easiest to cut the chicken when it's partially frozen.)
Whisk egg with 1 tsp. oil in a small dish then set aside. ** Heat 1 tsp. oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. ** Heat remaining teaspoon oil in the wok then add frozen mixed vegetables, edamame and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds.
Push vegetables to the side of the skillet; then add whisked egg and sesame oil mixture into the center and scramble with a fork or whisk. Add the cooked chicken, rice, and soy sauce to the skillet; gently toss so that everything is well mixed.
Garnish with cilantro to serve. Serves 2.
P.F. CHANG's copycat CHICKEN FRIED RICE
2 cups regular white rice (cooked per package instructions)
1 chicken breast, about 1/3 to 1/2 lb. (boneless, skinless), cut into bite-sized pieces (or you can use boneless, skinless chicken tenders & cut them into bite-sized pieces)
1/2 cup frozen mixed vegetables...………………....1/2 cup frozen shelled edamame
(NOTE: THAW the frozen veggies & edamame, but don't cook them)
2 green onions, chopped...……………………………Kosher salt and pepper, to taste
1 tsp. garlic, minced or crushed...………………...…1 egg
3 tsp. sesame or canola oil, divided...……………….2 TB light soy sauce
Optional: fresh cilantro, for garnish
***
Season the chicken pieces with salt & pepper to taste & set aside. (TIP: easiest to cut the chicken when it's partially frozen.)
Whisk egg with 1 tsp. oil in a small dish then set aside. ** Heat 1 tsp. oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. ** Heat remaining teaspoon oil in the wok then add frozen mixed vegetables, edamame and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds.
Push vegetables to the side of the skillet; then add whisked egg and sesame oil mixture into the center and scramble with a fork or whisk. Add the cooked chicken, rice, and soy sauce to the skillet; gently toss so that everything is well mixed.
Garnish with cilantro to serve. Serves 2.
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