How to Make Chicken Fried Rice
To make chicken fried rice, start by sautéing 3 diced chicken breasts with 2 tablespoons of oil until thoroughly cooked. Then coat a pan with 1 tablespoon of oil and stir in 1 diced onion and a bag of frozen peas and carrots until soft, or about 5 minutes. During the last 30 seconds add 2 diced garlic cloves. Finally add 4 cups of cooked rice and the cooked chicken to the pan and stir well until no liquid remains. Top with green onions and enjoy!
Use 4 cups (600g) of leftover white rice. It can be taken directly from the refrigerator to use in this fried rice recipe. If you do not have leftover rice from a previous dinner, bring 2 cups (473ml) of water to a rolling boil. Add 2 cups (370g) of white basmati rice. Place the lid on the rice pot and turn the temperature to low. Allow it to simmer for 20 minutes. Check it near the end to make sure it does not stick. Place it on a cold burner for 5 minutes, then fluff with a fork. Place the rice on a cookie sheet to cool until it is room temperature. You can also use a rice cooker to quickly make the rice. Then, leave it on a cookie sheet in the kitchen or refrigerator to cool. Dice boneless, skinless chicken breasts into small pieces. Season them with salt and pepper. Pour 2 to 3 tbsp. (30 to 44ml) of vegetable oil into a large frying pan or wok. Turn the burner on to medium or medium high heat. Swirl the vegetable oil so it covers the bottom of the pan. Place the chicken in the frying pan. Sauté it until it is cooked all the way through. Remove the chicken with a slotted spoon. Cover the bowl of chicken so that it will retain its heat.  Dice 1 small onion and 2 garlic cloves.  Remove a package of frozen peas and carrots from the freezer.  Add 1 more tbsp. (15ml) of vegetable oil, if it no longer coats the pan. You can also use fresh peas and carrots if you prefer. Dice the carrots ahead of time. Add the onion, frozen peas and frozen carrots to the hot frying pan. Stir them with a wooden spoon for 2 minutes, until soft. Add the diced garlic during the last minute or 30 seconds.  Whisk 3 large eggs in a small bowl.  Make a space in the frying pan to scramble the eggs. Put a few drops of oil on the pan if it looks dry. Add the eggs. Stir them with the wooden spoon when they start to fry. Distribute them throughout the vegetables when they are almost done. Add extra oil to the pan, if there isn't enough to coat the rice. The amount you add will depend upon how greasy you like your chicken fried rice. Add the cooled rice to the pan.  Stir in the cooked chicken.  Add 1/4 cup (59ml) of soy sauce to the pan or wok.  Stir well, frying and mixing all the ingredients as you cook.  Stir fry until no liquid remains in your frying pan and the rice is golden brown.  Garnish with sliced green onions. Serve immediately. 
Use 4 cups (600g) of leftover white rice. Dice boneless, skinless chicken breasts into small pieces. Pour 2 to 3 tbsp. Place the chicken in the frying pan. Cover the bowl of chicken so that it will retain its heat. Dice 1 small onion and 2 garlic cloves. Remove a package of frozen peas and carrots from the freezer. Add 1 more tbsp. Add the onion, frozen peas and frozen carrots to the hot frying pan. Add the diced garlic during the last minute or 30 seconds. Whisk 3 large eggs in a small bowl. Make a space in the frying pan to scramble the eggs. Add the eggs. Add extra oil to the pan, if there isn't enough to coat the rice. Add the cooled rice to the pan. Stir in the cooked chicken. Add 1/4 cup (59ml) of soy sauce to the pan or wok. Stir well, frying and mixing all the ingredients as you cook. Stir fry until no liquid remains in your frying pan and the rice is golden brown. Garnish with sliced green onions. 