Sweet & Sour Chicken Fried Rice
Skip the take-out and make this Sweet & Sour Chicken Fried Rice instead. Two of your favorite take-out dishes made into one easy 30-minute meal.
Servings: 4 -6
Sweet & Sour Sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 4 tablespoons sugar
- 3 tablespoons ketchup
- 4 tablespoons apple cider vinegar
- 1 tablespoon sweet chili sauce
- 1/2 teaspoon granulated garlic or garlic powder
- salt to taste
- 2 tablespoons oil
- 2 large eggs lightly beaten
- 1 cup yellow onion diced
- 3/4 cup bell pepper diced
- 2 cloves garlic minced
- 1 1/2 cups chopped cooked chicken I used a rotisserie chicken
- 1 cup frozen sweet green peas
- 3 cups cooked rice Minute® Brown Rice or Minute® White Rice
- chopped green onions optional
- sliced almonds optional
In a large Mason jar or small mixing bowl, add all of the sauce ingredients and mix together, set aside until ready to use.
Prepare rice as directed. Once fully cooked, set aside until ready to use.
Heat large skillet over medium-high heat and lightly oil with cooking spray. Add eggs and continuously stir for 2-3 minutes or until softly scrambled. Remove scrambled eggs from skillet and set aside.
Using the same skillet, heat 2 tablespoons oil over medium-high heat; add onion, garlic, and red bell pepper, and stir-fry 3 minutes.
Add cooked chicken and peas; stir-fry 2 minutes. Add cooked rice and stir-fry 1-2 minutes. Quickly remix sauce and then add it to the skillet; stir-fry 4 to 5 minutes or until thoroughly heated and some of the rice feels seared from the pan. Chop the scrambled eggs and stir into the rice, remove from heat. Top with green onions and sliced almonds if desired and serve.
Calories: 446kcal | Carbohydrates: 62g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 117mg | Sodium: 750mg | Potassium: 551mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1345IU | Vitamin C: 54.8mg | Calcium: 48mg | Iron: 1.8mg