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Chicken Fried Rice

Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10

Equipment

  • 1 Hotplate
  • 1 knife/cutting board
  • 1 Pot
  • 2 Pans

Ingredients

  • 5 Cups White Rice
  • 2 lbs Chicken
  • 1 tsp Sesame Oil
  • 1 tsp Olive Oil
  • 1 can Peas
  • 1 can Carrots
  • 1 can Corn
  • 1 Onion
  • 1 Green Onion
  • 3 Eggs
  • 3 tbsp Minced Garlic
  • 4 tbsp Soy Sauce

Instructions

Cutting

  • Grab a cutting board & knife
  • Cut onion into small slices
  • Cut green onion into small slices
  • Cut the chicken into bite sized pieces

Chicken

  • Grab a hotplate & pan
  • Turn hotplate on medium heat
  • Once pan is warm add 1 tbsp olive oil to pan
  • Add 1 tsp sesame oil to pan
  • Add chicken to pan
  • Cook chicken for 5 minutes then flip
  • Cook for another 5 minutes or until chicken is white
  • Once chicken is cooked turn off hotplate
  • Place chicken on separate plate & wash dishes

Rice

  • Grab a hotplate & pot
  • Fill pot halfway with water
  • Cook rice according to packaging

Vegetables

  • Grab a can opener
  • Open all vegetable cans
  • Grab a hotplate & pan
  • Turn hotplate on medium heat
  • Add 1 tsp sesame oil to pan
  • Add 1 tsp olive oil to pan, wait for pan to heat up
  • Add all vegetables to pan
  • Cook vegetables for 5 minutes
  • Add 3 tbsp minced garlic to pan
  • Push the vegetables to the sides of the pan
  • Crack 3 eggs into center of pan
  • Using a spatula scramble the eggs with the vegetables

Mixture

  • Once vegetables are done add the chicken to the pan
  • Turn hotplate to low heat
  • Add 4 tbsp soy sauce to pan
  • Mix ingredients together & serve