Thai Chili Fried Rice

So after using some of the vegetable in yesterdays Shepherd’s Pie I needed a way to use the rest of the leftovers. What would be a better thing then a stir fry with a bit of spice. So on my way home I picked up a quart of rice from the local Chinese restaurant. It is the easiest way to have rice when you are in a bit of a rush or don’t want to make it yourself. Insert all other ingredients and enjoy!

Thai Chili Fried Rice
1 quart of rice
2 tablespoons vegetable oil
2 chicken breasts (cubed)
1/2 of an onion
1 teaspoons bottled minced garlic
2 large eggs (lightly beaten)
1/2 cup green pepper (sliced thinly)
1/2 cup frozen peas
1 cup broccoli
1/2 cup sugar snap peas
1/2 cup water chestnuts
1 cup carrots (shredded and/or chopped) – I used both
2 tablespoons white rice wine vinegar
3 tablespoons low-sodium soy sauce
3 tablespoon thai style chili sauce (optional – we like’m spicy!)
1 teaspoon dark sesame oil
chopped green onions (if desired)

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, onion and garlic; cook 5 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Return chicken, onion and garlic mixture to pan and add the broccoli, peas, green peppers, snap peas, water chestnuts and carrots; sauté 2 minutes. While vegetable mixture cooks, combine white rice wine vinegar, soy sauce, thai style chili sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add chicken/garlic/onion, egg, and more soy sauce mixture; stirring constantly.
Garnish with green onions if desired.

{Thai Chili Fried Rice}


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