Chicken Fried Rice is a takeout staple. But why wait for delivery? With this simple and delicious recipe, you just might ditch the takeout version forever!
Prepare rice according to package directions. Spread rice on a sheet pan and cool completely.
Heat 1 teaspoon of oil in a large wok or nonstick skillet over high heat. Add egg and quickly scramble until just set. Remove to a plate and keep warm.
Add remaining oil to wok. Stir-fry chicken, peas and carrots and garlic for 2 minutes.
Add rice, bean sprouts, soy sauce, green onions and reserved egg. Continue to stir-fry for 2 more minutes until all ingredients are well combined and heated through.
Serve with additional soy sauce, if desired.
For a different version of this rice, try replacing the bean sprouts with either 1 can (5 oz) of drained, diced water chestnuts or 1 cup of shredded coleslaw mix.