Better-Than-Takeout Chicken Fried Rice

Ingredients · for 6 (scales to your household)

• 2 tablespoons Sesame oil $0.95
• 2 tablespoons Canola or vegetable oil ((I've used olive oil too)) $0.16
• 1 pound Boneless skinless chicken breasts $6.80
• 1 1/2 cups Peas and diced carrots blend $0.77
• 3 Green onions $0.85
• 2 Garlic cloves $0.06
• 3 Eggs $1.21
• 4 cups Rice $3.66
• 3 Low-sodium soy sauce not counted
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
2. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
3. Add the peas, carrots, optional corn, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
4. Add the garlic and cook for 1 minute, stir intermittently. Tip - If you like the flavor of ginger, add 1/2 teaspoon ground ginger or freshly grated ginger along with the garlic.
5. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
6. Add the chicken back in, add the rice, evenly drizzle with soy sauce, and stir to combine, making sure toss and flip the rice so it evenly absorbs the soy sauce. Cook for about 2 minutes, or until chicken and rice are through. Taste, check for seasoning balance, and if desired add the optional salt and pepper to taste, and serve. Flavoring Tips- If the rice is dry, add more soy sauce as desired or until the rice is nicely coated and flavored since rice varies in how dry it is. Cold rice will absorb more soy sauce than freshly made rice. If you want it to have a slight spiciness, add a pinch of red pepper flakes.