Greek Chicken Fried Rice
Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Ingredients
- 2 tablespoons vegetable oil
- 1 large chicken breast finely chopped
- 1/2 cup chopped onion
- 3 cups prepared white rice
- 2 eggs
- 1 cup chickpeas drained and rinsed
- 1/2 cup roughly chopped fresh parsley leaves
- 1/2 cup crumbled cow’s milk feta cheese
- 1/2 cup grape tomatoes quartered
- 1/3 cup Kalamata olives halved
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
- Add onion; cook 1 minute, stirring frequently.
- Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.
- Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.