Fried Rice Chicken Katsu Loco Plate Recipe

Prepare the fried rice

Heat vegetable oil in a large skillet or wok over medium heat.

Add minced garlic and sauté for about 30 seconds until fragrant.

Add the cooked rice, breaking up any clumps, and stir-fry for 2-3 minutes until heated through.

Stir in the peas and carrots and cook for another 2 minutes.

Push the rice to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix into the rice.

Add soy sauce, chopped green onions, salt, and pepper. Stir until well combined and heated through. Set aside.

Prepare the chicken katsu

Season chicken breasts with salt and black pepper on both sides.

Dredge each piece of chicken in flour, shaking off excess.

Dip the floured chicken into the beaten eggs, allowing excess to drip off.

Coat the chicken with panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken.

Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Prepare the macaroni salad

Cook elbow macaroni according to package instructions. Drain and rinse under cold water to cool.

In a large bowl, combine the cooled macaroni, mayonnaise, chopped celery, grated carrot, and chopped green onions.

Season with salt and pepper to taste. Mix well and refrigerate for at least 30 minutes before serving.