Chicken Fried Rice with Vidalia Onions

Your favorite Japanese takeout gets a major upgrade with this fabulous Chicken Fried Rice recipe from Food Wine Sunshine! This simple, all-in-one dinner is perfect for busy weeknights. 

Ingredients

Vegetables 

1 RealSweet onion, diced

1 1/2 C. diced squash (or zucchini - your choice)

4 mini sweet peppers, diced

1/4 Tbsp. butter

 

Chicken

1 to 1 1/2 boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp. low sodium soy sauce 

1/2 Tbsp. butter 

 

Fried Rice

6 C. cooked and cooled white rice (For best results, cook rice at least 6 hours before or plan to use leftover rice.)

1/2 C. low sodium soy sauce 

2 Tbsp. butter, divided

2 tsp. all-purpose seasoning blend, of your choice

1 tsp. red pepper flakes

 

Instructions

Chicken

  1. Melt ½ tablespoon of butter in a medium skillet and add in the cubed chicken and 2 tablespoons of soy sauce. Cook throughout.
  2. Drain if needed.
  3. Turn heat to low or off until you are ready to add to the rice.

Vegetables

  1. While the rice and chicken are cooking, melt ¼ tablespoon butter in a small pan and cook the onions until translucent
  2. Once the onions are cooked, add in the squash and peppers and cook until tender.
  3. Turn heat to low or off until you are ready to add to the rice.

Rice

  1. In a large skillet pan, add a tablespoon of butter. Once it's melted, add the cooked and cooled rice.
  2. Top the rice with another tablespoon of butter, but break it into pieces so that it is scattered all over the top.
  3. Sprinkle on 1 teaspoon of all-purpose seasoning and ½ teaspoon of red pepper flakes
  4. Allow the rice to cook for 5 - 6 minutes. Don't touch it during this time.
  5. After the rice has been cooking for the 5-6 minutes, flip the rice using a large food turner.
  6. Drizzle on ¼ cup soy sauce, trying to cover as much of the rice as possible
  7. Allow the rice to cook for another 5 - 6 minutes. Don't touch it during this time.
  8. Flip the rice again and add an additional ¼ cup of soy sauce.
  9. Allow the rice to cook for 2-3 minutes, then mix it around so that that the soy sauce is mixed throughout.
  10. Add in the cooked vegetables and mix them throughout the rice.
  11. Add in the cooked chicken and mix it throughout the rice and vegetable mixture.
  12. Add in 1 more teaspoon of all-purpose seasoning and ½ teaspoon of red pepper flakes and mix.
  13. Gently move the rice to the edges of the pan, making a "hole" in the middle of the pan that is about 4 inches wide. You want it big enough for you to add in two eggs.
  14. Crack the eggs and add them to the hole you just made.
  15. Loosely scramble the eggs, then mix through the fried rice.
  16. Serve immediately. Top with yum yum sauce if desired, and enjoy!

Prep Time

10 minutes

Cook Time

20 minutes

Yield

6

Tags: Dinner | Lunch