Takeout Chicken Fried Rice

• Boneless Skinless Chicken Breasts1 pound
• Vegtable Oil2 tablespoons
• Sesame Oil2 tablespoons
• Salt½ teaspoon
• Black Pepper½ teaspoon
• Fresh Ground Ginger½ teaspoon
• Frozen Peas and Carrots1½ cups
• Garlic Minced2 tablespoons
• Large Eggs Beaten3
• Green Onions Chopped½ cup
• Cooked Rice4 cups
• Soy Sauce Regular or Low Sodium¼ cup

Method

1. 01

   Season chicken breasts with salt and pepper. Cook chicken breasts in cast iron pan until cooked through.

2. 02

   Add cooking oil and sesame oil to a large skillet or wok over medium heat. Add carrots, peas, ginger, and garlic to the skillet and let sauté for about 2 minutes.

3. 03

   Slide vegetables to the side. Pour in eggs and cook alongside the sautéed vegetables.

4. 04

   Once chicken is cooked, dice to your desired bite-size pieces. I finely chop mine to mix it in easier.

5. 05

   Lower the heat to medium-low and add the cooked chicken, rice, and green onions. Stir carefully to combine.

6. 06

   Drizzle with soy sauce and let heat thoroughly.

7. 07

   Serve hot and enjoy!