I’m not sure why but I have very few rice dishes on my site.
Time to change that with this easy, one-skillet recipe that’s ready in 20 minutes and better than takeout.
You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade.
To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm. I don’t even bother thawing the frozen peas and carrot blend that’s mixed into the rice.
The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor.
My favorites are the bits of scrambled eggs. Fried rice just isn’t fried rice without those coveted bits of eggs that I go searching for and devour those little treasures first.
Please see the 2nd Page for Ingredients
