Chicken Fried Rice Quart Recipe

Method

1. 1

   In a small bowl, beat the eggs until smooth.

2. 2

   Toss the chicken with 0.5 teaspoon salt and 0.25 teaspoon pepper.

3. 3

   Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove from pan and set aside.

4. 4

   Increase heat and add another 1 tablespoon vegetable oil. Add seasoned chicken and cook until no longer pink. Remove and set aside with the eggs.

5. 5

   Add the remaining oil if needed and sauté the onion and garlic until translucent and fragrant.

6. 6

   Stir in the carrots and peas; cook until they are tender but still crisp.

7. 7

   Add the cooked rice to the wok; break up any clumps and stir-fry until heated through and lightly crispy.

8. 8

   Return the eggs and chicken to the pan; drizzle with soy sauce and oyster sauce, then add sesame oil. Toss to coat evenly; season with additional salt and pepper if needed.

9. 9

   Stir in the green onions just before removing from heat.

10. 10

    Serve hot, optionally with extra soy sauce on the side.