Description

What makes this chicken fried rice so special and tasty is the chicken that has been cooked in teryiaki sauce. It really makes a difference, so don't skip it. It's better than take out!

Ingredients

• 1 lb. chicken, about 2 to 3 chicken breasts, cooked in bottled teryiaki sauce in a slow cooker, then shredded
• 3 c. cooked rice
• 2 T. sesame oil
• 1 small white onion, chopped
• 1 c. frozen peas and carrots mix, thawed
• 2-3 T. soy sauce, or to taste
• 2 eggs, lightly beaten
• 2 T. chopped green onions, if desired

Steps

1. Shred the chicken that has been cooked in a slow cooker in teryiaki sauce.
2. Preheat a large skillet or wok to medium heat then pour sesame oil in the bottom. Add white onion, peas and carrots; cook until tender.
3. Slide the onion, peas and carrots to the side; pour beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs in with the vegetable mix.