Make a quick meal of this Easy Chicken Fried Rice recipe, while still enjoying authentic Chinese takeout flavor. Chicken, eggs, and vegetables sauté in a healthy oil, then fry up with rice and soy sauce until crispy.
In a large wok, or large skillet, combine 2 tablespoons oil with bell peppers, onions, and carrots. Sauté for 3-5 minutes over medium heat.
Push vegetables to the side and drizzle 1 tablespoon oil into the skillet and place chicken in oil. Cook over medium heat for 3-5 minutes, or until chicken is cooked through. Mix with vegetables.
Whisk eggs together in a small bowl. Either push all vegetables and chicken to one side, or remove and place on a separate plate.
Drizzle 1-2 tablespoons oil in the spot you have cleared and add in eggs, salt, and pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture.
Add in cooked rice, soy sauce, rice vinegar, and sesame oil. Cook over medium heat for 10 minutes.
If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan, so be sure to scrape all of the crispy goodness off of it! Repeat this process until it reaches your desired crispiness.
Mix in frozen peas during the last 2 minutes of cooking.
Top fried rice with green onions to serve and enjoy! See this recipe in Meal Plan #10.