Hey, Happy Monday! How was your weekend? Our’s was HOT! When it’s hot like this, I really don’t want to cook, but I still have to feed my family. This delicious and easy chicken fried rice recipe is great for days like that. I found it on Gimme Some Oven, one of my favorite blogs.  The recipes are always great and the pictures are amazing.

I whipped up the fried rice and served it with a green salad and some frozen egg rolls that I heated up in the toaster oven (always trying to keep the house cool!). Also, I cooked the rice in the rice steamer and cooked the chicken ahead of time in the same pan as the fried rice, so it was a very simple clean-up.

Chicken Fried Rice

3 T sesame oil
2 eggs
2 medium carrots, peeled and diced
1 red pepper, diced
1 bunch green onions, thinly sliced
1 cup frozen peas, allow to defrost for a bit while prepping other ingredients
3 cloves garlic, minced
salt and pepper
4 cups cooked rice
3-4 Tablespoons soy sauce, or more to taste
2-3 cups shredded cooked chicken
2 Tablespoons sriracha, or more/less to taste
Toasted sesame seeds for garnish

Pour sesame oil into large skillet or wok and turn stove to medium heat. Add carrots, peppers and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 -7 minutes until the veggies are soft. Add the green onions and peas and stir to combine and heat. Increase the heat a bit and add the rice, soy sauce and stir until combined. Continue stirring for an additional 3 -5 minutes to fry the rice. Then add in the chicken and stir to combine. Once all the ingredients are combined and heated through, push the rice back on the pan, opening up a small section on the pan in order to scramble the egg. When you have a small section open, just crack the eggs and mix well, once it’s mostly scrambled, you can start mixing it in with the rest of the rice and mix until combined and cooked. Add the sriracha if you like a bit of heat and stir to combine. Remove from heat. Garnish with toasted sesame seeds if you like and serve warm.

Cindy