Discover the Delights of Chicken Infused Fried Rice
2 cups of cooked rice (preferably day-old rice, as it is drier)
2 tablespoons of oil & 3 tablespoons of soy sauce
2 chicken breasts, boneless and skinless, cut into small pieces
2 cloves of garlic, minced
1 small onion, diced
1 carrot, diced & 1 cup of frozen peas
2 eggs, lightly beaten
Salt and pepper to taste
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.
Wipe the pan clean and heat another tablespoon of oil over medium-high heat.
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.
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.
Push the sautéed vegetables to one side of the pan, creating space on the other side.
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.
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.
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.
Remove the pan from heat and garnish the chicken fried rice with chopped green onions.