{the best} Chicken Fried Rice

My husband is Chinese, so when we get together with his side of the family there is a lot of authentic Chinese food involved.  I’m not too adventurous when it comes to eating duck head or chicken feet, so it’s become sort of a family joke to make sure there’s always fried rice on the table for me.  It’s a safe bet. And if there’s going to be fried rice, it better be good. I’ve become quite the connoisseur of fried rice, and I can tell you that they are not all created equally. I’ve tried recreating it many times over the years, but finally landed on my favorite version. And I haven’t looked back since.

2 cups prepared rice
1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
1 cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced
1 egg
2 tablespoons + 1 tsp sesame oil, divided
3 tablespoons soy sauce (or more)
1 tablespoon vegetable oil
Salt and pepper to taste

For best results cook your rice the day before then keep covered in the fridge overnight until you are ready to make the fried rice. It helps it dry out and gives it a better texture, not so sticky. To make the fried rice, whisk egg with 1 teaspoon seasame oil in a small dish then set aside. Heat 1 tablespoon sesame oil in a large wok or skillet over med-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. Heat remaining tablespoon sesame oil in the wok then add frozen mixed vegetables 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 wok then add egg and sesame oil mixture into the center and scramble. Add cooked chicken, rice, vegetable oil and soy sauce to wok then toss well to combine and stir fry until heated through. Season with salt and pepper (or a little more soy sauce) to taste.

Source | Iowa Girl Eats

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