|1||package PERDUE® FRESH CUTS™ Diced Chicken Breast or PERDUE® HARVESTLAND® Diced Chicken Breasts, Individually Wrapped Pouches (2 lbs.)|
|1/4||tsp black pepper|
|3||tbsp peanut or canola oil, divided|
|2||garlic cloves, minced|
|1||tsp ginger, grated|
|1||small red bell pepper, diced|
|1/2||cup carrots, diced|
|2||large eggs, beaten|
|4||cup cooked rice|
|3||tbsp soy sauce|
|2||tsp sesame oil|
|1/2||cup green onions, thinly sliced|
Season the chicken with salt and black pepper. In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until brown and cooked through, about 3 to 4 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken to a plate.
In the same wok or skillet, heat the remaining 1 tablespoon of oil. Stir fry the garlic and ginger for 30 seconds until fragrant. Add the red bell pepper, carrots, and peas. Stir-fry for about 3 to 4 minutes. Add the cooked rice and season with soy sauce and sesame oil. Add the cooked chicken and toss until everything is heated through.
Push the rice, chicken and vegetables to the side of the wok and pour in the egg. With a spatula or wooden spoon, scramble the egg, breaking it up into small curds.
Transfer Easy Chicken Fried Rice to a serving platter. Garnish with thinly sliced green onions. Serve with fortune cookies on the side!