Discover the Delights of Chicken Infused Fried Rice
Ingredients
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2 cups of cooked rice (preferably day-old rice, as it is drier)
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2 tablespoons of oil & 3 tablespoons of soy sauce
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2 chicken breasts, boneless and skinless, cut into small pieces
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2 cloves of garlic, minced
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1 small onion, diced
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1 carrot, diced & 1 cup of frozen peas
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2 eggs, lightly beaten
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Salt and pepper to taste
Preparation
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Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook until they are cooked through and browned. Remove the cooked chicken from the pan and set it aside.
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Wipe the pan clean and heat another tablespoon of oil over medium-high heat.
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Add the minced garlic and diced onion to the hot pan. Stir-fry for about 1-2 minutes until they become fragrant and slightly softened.
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Add the diced carrot and frozen peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still slightly crisp.
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Push the sautéed vegetables to one side of the pan, creating space on the other side.
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Pour the beaten eggs into the empty space in the pan. Let them cook for a few seconds until they start to set, then scramble them with a spatula or wooden spoon until they are fully cooked.
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Add the cooked rice and chicken back into the pan, breaking up any clumps of rice with your spatula. Mix the rice, vegetables, chicken, and eggs until well combined.
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Drizzle soy sauce and oyster sauce (if using) over the rice. Stir-fry for another 2-3 minutes, coating the rice evenly with the sauces. Taste and adjust the seasoning with salt and pepper as needed.
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Remove the pan from heat and garnish the chicken fried rice with chopped green onions.