This fried rice is so simple and easy but full of take-out flavor. You don’t even need a wok for this and it turns out great every time! The perfect weeknight or late night meal. Last week my friend Amanda brought over white rice to have with dinner but we ended up having salad. Old rice is probably the only secret to this easy recipe!
2 chicken breasts
1tbsp Chili Garlic Sauce
½ cup wok sauce with sesame seeds
3 chopped green onions
¼ chopped yellow onion
Frozen peas and carrots
¼ cup bulgogi beef sauce
¼ cup teriyaki sauce
¼ cup soy sauce
4 cups cooked white rice
1tbsp coconut oil
1tbsp olive oil
- Chop the chicken into bite sized pieces and marinate in the chili garlic sauce as well as the wok sauce in a gallon ziplock bag. Just a couple of hours will do. Remove the chicken from the marinade and cook on medium high in 1/2 tbsp coconut oil. Remove from the pan and add the onion and ½ the bag of peas and carrots. Season with salt and pepper. Cook until thawed (10min) and set aside.
- Add the rest of the coconut oil and heat the pan to high. Add the rice and pat down to be a single layer. Add olive oil on top. Allow the rice to be coated in the oil and allow it to slightly brown to a golden color on one side.
- Take the rice and push to ½ the pan and remove from the heat. Add the green onion and the eggs and return to the heat and turn down to medium. Mix the eggs and green onion together and allow to slightly cook. Mix in with the rice and add the chicken and veggies.
- Add the teriyaki sauce, bulgogi, and soy. Season with some garlic salt and pepper. If you want to add more soy sauce please add more to your taste. I like the slight mix of the three and of course finish off your own bowl with a little siriacha if you like it spicy. Dinner is served!
Obviously you want something easy on a Monday especially since you lost and hour of sleep! What are you making this Monday?