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Skip the takeout with this easy homemade version of your favorite Chinese side!
Ingredients:
- 3 cups white rice (cold or leftover)
- 3 tablespoons olive oil, divided
- 3/4 pound chicken tenders
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 sweet onion
- 2 cloves garlic
- 1 cup frozen peas and carrots
- 2 eggs
- 3 tablespoons soy sauce, divided
- 1 teaspoon sriracha
- 2 tablespoons diced green onions
Directions:
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil.
- Dice chicken into bite-sized pieces. Toss with ginger, salt, and pepper. Add to skillet and cook, stirring often, until browned and cooked through, about 7 minutes. Remove chicken to plate and set aside.
- Add 1 tablespoon olive oil to pan and stir in diced onion, garlic, and peas and carrots. Cook until onions are translucent and vegetables are warm, about 7 minutes. Remove vegetables to plate with chicken and set aside.
- Add remaining tablespoon of olive oil to pan over medium heat. Add rice and stir to coat. Cook, stirring occasionally, 5 minutes until rice is warmed through. Push rice to the side of the pan.
- Crack eggs into the empty section of the pan and drizzle with 1 teaspoon of soy sauce. Scramble the eggs until done.
- Stir eggs into the rice mixture, return chicken and vegetables to pan, top with remaining soy sauce and sriracha. Stir well, cooking for 5 more minutes.
- Remove from heat and sprinkle with green onions before serving.
sauce: tablespoon
