Chicken Fried Rice (better than takeout!)

I promise you - this chicken fried rice is WAY better than takeout! And, it has a fraction of the calories and fat.

Here's why it's better: 

1. The rice is cooked with a little sesame oil, so the nutty flavor comes through in every glorious grain. 
2. Instead of using onion powder, I used the white and green parts of green onions (scallions). The white parts are sauteed in the beginning, and the green parts are saved for the end (so they don't wilt).
3. Instead of garlic powder, I used fresh garlic.
4. Instead of frozen carrots, I used fresh baby carrots (you can use diced whole carrots too). The carrots are caramelized with the onions and garlic, which brings out more of their amazing sweetness. 
5. Instead of using plain cooked chicken, I cooked the chicken with a little sweet and sour sauce first (along with the sauteed vegetables). The result is an unbelievable extra layer of flavor. 

Now it's your turn to enjoy this amazing meal!

Chicken Fried Rice 

1 cup white rice
1 teaspoon sesame oil
Salt and ground black pepper
1 tablespoon butter
2-4 green onions, chopped
1/2 cup diced carrots
2 cloves garlic, minced
1 pound boneless skinless chicken breast, diced
3 tablespoons sweet and sour sauce
1/2 cup frozen green peas, keep frozen until ready to use
3 tablespoons soy sauce
2 large eggs

In a medium saucepan, combine the rice, sesame oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cups of water. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Set aside.
Heat the butter in a large skillet or wok over medium heat. When the butter is foamy, add the white parts of the green onions, carrots and garlic. Saute for 3 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides, stirring frequently. Add the sweet and sour sauce and bring to a simmer. Simmer for 2 minutes.
Push the chicken and vegetables to one side of the pan, leaving room on the other side to cook the eggs.
Like this:

Cook the eggs on the empty side of the pan, allowing them to cook for a few minutes "flat", without stirring. Flip the eggs and cook the other side (it's OK if the egg "pancake" breaks into pieces at this point).
Add the cooked rice, peas and soy sauce to the pan and stir to combine, breaking up the cooked eggs as you stir. Cook 1 minute to heat through and warm the peas.
Stir in the green parts of the green onions and season to taste with salt and pepper.

Serves 4