Chicken Fried Rice
Starter Recipe from MyRecipeBox
Ingredients
3 cups cold cooked rice
1 lb chicken breast, diced
3 tbsp sesame oil (for frying chicken, veggies)
3 eggs
1 cup frozen peas & carrots
4 green onions finely diced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp accent
1 tsp sesame oil
Salt & pepper to taste
1 lb chicken breast, diced
3 tbsp sesame oil (for frying chicken, veggies)
3 eggs
1 cup frozen peas & carrots
4 green onions finely diced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp accent
1 tsp sesame oil
Salt & pepper to taste
Instructions
1. Heat 1 tbsp sesame oil in a wok or big skillet. Season diced chicken with salt and pepper. Cook until browned and cooked through. Remove to a plate.
2. Add a little more oil to the wok. Crack in eggs, scramble, then set aside.
3. Add more oil if needed. Toss in garlic, frozen peas and carrots, and green onion. Stir-fry for 2–3 minutes until softened.
4. Add cold cooked rice. Break it up with a spatula and stir-fry for a few minutes until hot and slightly crisped.
5. Return cooked chicken and scrambled eggs to the wok. Stir in soy sauce, oyster sauce, accent, and sesame oil. Toss until evenly coated and heated through.
2. Add a little more oil to the wok. Crack in eggs, scramble, then set aside.
3. Add more oil if needed. Toss in garlic, frozen peas and carrots, and green onion. Stir-fry for 2–3 minutes until softened.
4. Add cold cooked rice. Break it up with a spatula and stir-fry for a few minutes until hot and slightly crisped.
5. Return cooked chicken and scrambled eggs to the wok. Stir in soy sauce, oyster sauce, accent, and sesame oil. Toss until evenly coated and heated through.