Chicken Fried Rice

This is a simple and delicious dish, and … you only need one pot! So not a lot of cleaning is required! It is perfect for a night when you want to make something quickly but also looking for lots of flavors. My mom used to make this chicken fried rice as a weekday meal. My siblings and I used to tease her and say that whenever she was feeling lazy she would make this, but now, I understand why– sometimes it is easier to make something quick that you know everyone will love! I make this dish somewhat frequently and my husband loves it! I eat it with a side of fried plantains because that is how I ate it growing up, and I always add extra ketchup. My husband says I contaminate things with ketchup but what can I do! I LOVE ketchup! Hope you enjoy this dish as much as we do!

Ingredients

Yields 4-6 servings (served as a main dish)

• 1 1/2 cups of uncooked white rice
• 1 chicken breast
• 1 tsp pepper
• 1 tsp garlic powder
• 1-2 tbsp oil
• 1/2 yellow onion finely diced
• 1/2 tsp minced garlic
• 1 carrot peeled and diced
• 1 celery stalk diced
• 1/2 red pepper diced
• 1/2 yellow pepper diced
• 1/2 orange pepper diced
• 1/2 cup soy sauce divided
• 2 eggs scrambled
• 1 tbsp ketchup
• 1/4 cup cooked peas (I use frozen peas)
• 1 green onion chopped

Directions

1. Cook the 1 1/2 cups of rice in a rice cooker or pot.
2. Cut the chicken breast in 1/2 inch cubes and season it with pepper and garlic. Put it aside.
3. In a wok or skillet, heat 1/2 tbsp oil over medium heat. Whisk 2 eggs and add them to the skillet. Move them around to make scrambled eggs. When done, set them aside in a plate or bowl.
4. Heat up 1/2 tbsp of oil in the same skillet. Add the onions and minced garlic and cook for 1-2 minutes stirring occasionally. Add the diced carrots and celery. Continue stirring for 2 minutes. Add the red, yellow, and orange pepper and cook for 1-2 more minutes. Set aside in a bowl or plate.
5. Heat up the remaining 1 tbsp of oil in the same wok or skillet over medium to high heat. Add the chicken and cook until ready.
6. Add the vegetable mixture and the scrambled egg to the skillet or wok. Lower to medium heat and add 1/4 cup soy sauce. Mix for 1-2 minutes.
7. Add the cooked rice and the 1/4 cup cooked peas. Add the remaining 1/4 cup soy sauce and 1 tbsp ketchup. Mix until rice is evenly coated.
8. Serve with chopped green onions.
9. Enjoy! 🙂