Description
We typically make our FRIED RICE with veggies, but the other night, we had mushrooms from the Farmers Market, so we swapped the veggies for them. Now, if you don’t have this OVEN PAN (on sale right now!), do not worry because you can easily make this recipe in a wok or skillet too. I just love the size of this pan for my family, and continue to pull it out time and time again. Easy, quick and totally perfect for a weeknight supper, I hope you try this SUPER SIMPLE CHICKEN & MUSHROOM FRIED RICE tonight!
Ingredients
Scale
- about two pounds of boneless, skinless chicken breasts cut into bite-sized pieces
- about 4 tablespoons sesame oil, divided
- about 4 tablespoons Extra Virgin Olive Oil (EVOO), divided
- a couple of big handfuls of mushrooms (however many you like of whichever variety your family loves)
- salt and pepper
- 3 eggs, whisked in a small bowl
- 4 cups of cooked and ready to eat rice (white or brown, we love heating up frozen rice!)
- a couple of big drizzles of soy sauce (I used 3 to 4 tablespoons of gluten-free soy sauce)
Instructions
- In a large pan or skillet over medium-high heat, drizzle in your sesame oil and EVOO. Add in your chopped chicken to brown up on both sides (it only takes a few minutes) stirring occasionally.
- Once your chicken is heated through, add in another little drizzle of sesame oil and EVOO along with your mushrooms. Once your mushrooms have browned, add in a pinch of salt and pepper.
- After a few minutes, push all of your chicken and mushrooms to one side of the skillet and add your whisked eggs to the other side allowing them to scramble. Once you see scrambled eggs, add in your cooked rice and toss everything together.
- Finally, add in a big drizzles of soy sauce. Toss everything together and then you’re ready to serve.
Notes
If you’re making this gluten-free, make sure your soy sauce is gf!