GARLIC CHICKEN FRIED RICE

 

 

 

 

 

 

 

Ingredients:

2 cups cooked rice (preferably day-old for best texture)
1 lb boneless, skinless chicken breasts, diced
4 garlic cloves, minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 eggs, lightly beaten
1 cup frozen peas and carrots (or fresh, diced carrots)
3 green onions, chopped (for garnish)
Salt and pepper to taste
2 tbsp vegetable oil (for frying)

Instructions:

Cook the chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and cook until browned and fully cooked through, about 5-6 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.

Sauté the garlic and eggs: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and cook for 1-2 minutes until fragrant. Push the garlic to the side and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the garlic.

Add the vegetables: Stir in the frozen peas and carrots and cook for 2-3 minutes until tender.

Fry the rice: Add the cooked rice to the skillet, stirring and tossing everything together. Pour in the soy sauce, oyster sauce, and sesame oil, mixing well to evenly coat the rice.

Combine everything: Return the cooked chicken to the skillet, tossing everything together until heated through. Taste and adjust seasoning with salt and pepper if needed.

Serve: Garnish with chopped green onions and serve hot!

Helpful Tips:
If you like extra heat, add a dash of chili flakes or sriracha.
For an even deeper garlic flavor, you can add roasted garlic along with the fresh garlic.