When I’m serving rice as a side dish, I often cook a double batch just so that I will have enough leftovers for this chicken fried rice the next day.
You could even omit the chicken and make a veggie version if you’d like; just add some more of your favorite chopped veggies. However, I always like to use chicken for this, although I do add whatever vegetables I happen to have on hand at that time.
Ingredients
2 Tbsp Kikkoman light soy sauce
1 Tbsp oyster sauce
1 Tbsp Land O’ Lakes butter
2 Eggland’s eggs, beaten, seasoned with salt
2 Tbsp cooking oil
2 cloves garlic, chopped (approximately 1½ tsp)
1½ tsp chopped ginger
½ cup small diced onion (approximately ½ of medium size onion)
1 boneless skinless chicken thighs (approximately 4 to 5 oz)
¼ cup carrot, small diced
2 cups cold jasmine rice, or brown jasmine rice, recommended a day old
¼ cup frozen peas, optional
4 green onions, chopped
sesame seeds for garnish
salt and pepper
Instructions:
Prepare vegetables and mix soy sauce and oyster sauce in a small mixing bowl.
Heat a wok over high heat; add butter and let it melt. Pour beaten eggs and scramble. While they are still soft, remove from wok and set aside.
Into same wok, add oil and swirl to coat. Add garlic, ginger and onion, stir fry for 30 second or until onion’s transparent.
Add chicken and season with small pinch of salt and pepper. Cook about 1 minute or chicken is ¾ way cooked, then stir in carrot and cook for a minute.
Add rice and pour sauce mixture. Keep stir and tossing until every grains of rice are evenly coated with sauce, about 2 to 3 minutes.
Stir in frozen peas, green onions and scrambled egg. Stir and cook everything about 30 seconds to 1 minute and remove from heat.
Transfer to a serving plate and garnish with sesame seeds. Enjoy!
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Quick tip: Serve with hot sauce, if you like your food spicy!