Chicken Fried Rice Pint Recipe

Rice & Beans

1. 1

   If using freshly cooked rice, spread on a tray to cool for 15-20 minutes to remove excess moisture; for best texture, use day-old rice.

2. 2

   Prep all ingredients: dice chicken into bite-sized pieces, whisk the eggs, mince the garlic, dice the onion, and chop carrots. Have peas ready.

3. 3

   Heat a large wok or skillet over high heat and add 1 tablespoon vegetable oil. Add chicken and cook until no longer pink, about 6-8 minutes. Remove from pan and set aside.

4. 4

   In the same pan, scramble the eggs until just set, then remove and set aside with the chicken.

5. 5

   Add the diced onion and minced garlic to the pan and sauté until translucent and fragrant, about 2-3 minutes.

6. 6

   Add the carrots and peas and cook until tender-crisp, about 3-4 minutes.

7. 7

   Return the chicken and eggs to the pan and mix to combine.

8. 8

   Add the cooked rice to the pan. Use a spatula to break up any clumps and stir to combine with the meat and vegetables.

9. 9

   Drizzle in 2 tablespoons soy sauce and 1 tablespoon oyster sauce; toss to evenly coat the rice. Finish with 1 teaspoon sesame oil.

10. 10

    Taste and adjust seasoning with salt and pepper if desired. Cook for an additional 1-2 minutes to let flavors meld.

11. 11

    Garnish with sliced green onions and sesame seeds. Serve hot.