Weeknight Chicken Fried Rice
Rated 5.0 stars by 1 users
Author:
Texan Heartland
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Fast, savory, and satisfying, this weeknight chicken fried rice turns simple ingredients into a full meal with big flavor. Texan Heartland Master Blend All-Purpose Seasoning adds the right balance of garlic, onion, pepper, paprika, mustard, and celery seed, giving the rice a deeper, more seasoned flavor without making the recipe complicated.
Ingredients
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3 cups cooked white rice, preferably chilled
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2 tablespoons vegetable oil, divided
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2 large eggs, lightly beaten
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1 cup cooked chicken, diced or shredded
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½ cup diced yellow onion
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½ cup frozen peas and carrots
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2 teaspoons Texan Heartland Master Blend All-Purpose Seasoning, plus more to taste
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2 tablespoons soy sauce
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1 teaspoon sesame oil, optional
Directions
Prepare the rice: Use cold, cooked rice and break up any clumps before cooking.
Scramble the eggs: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, then scramble the eggs and transfer them to a plate.
Cook the vegetables: Add remaining oil to the skillet, then cook onion, peas, and carrots for 3-4 minutes until softened.
Add the chicken: Stir in the cooked chicken and cook for 1-2 minutes until warmed through.
Fry the rice: Add the rice and Texan Heartland Master Blend All-Purpose Seasoning, stirring well to coat and heat evenly.
Finish the dish: Stir in soy sauce, sesame oil if using, scrambled eggs, and green onions, then cook for 1-2 minutes more.
Serve hot: Taste and add more Master Blend if desired, then serve with hot sauce on the side.
Recipe Note
Cold rice is the key to good fried rice. Freshly cooked rice holds too much moisture and can turn soft in the skillet. For best results, cook the rice the day before and chill it uncovered for a short time before storing, which helps dry the grains and gives the finished dish better texture.
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