This recipe is healthier and less greasy than take-out fried rice. It offers an easy, one-skillet meal that can be ready in 20 minutes.
This is a great mix of proteins (eggs and shrimp) as well as a fun way to sneak in as many veggies as you think your kids will stand for dinner! Using a rice cooker to make the rice ahead of time keeps this down to 20 minutes or less prep time.
- 4 c rice, prepared
- 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
- 1 c peas and carrots, frozen
- 1 white onion, chopped
- 2 clove garlic, minced
- 2 eggs
- 3 Tbsp sesame oil
- 1/4 c soy sauce
Prepare rice according to package instructions to yield 4 cups cooked rice.
Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!