Empty My Fridge
Chicken Fried Rice
Ingredients
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Butter1 tbsp
- Egg · beaten2
- Vegetable oil2 tbsp
- Garlic · chopped2 cloves
- Ginger · chopped1 ½ tsp
- Onion · diced½ cups
- Chicken thigh · boneless skinless1
- Carrot · diced¼ cups
- Rice2 cups
- Pea · frozen¼ cups
- Scallion · chopped4
- Sesame seed
- Salt
- Black pepper
Instructions
- Prepare the vegetables. Mix the light soy sauce and oyster sauce in a small bowl.
- Heat a wok over high heat and melt the butter. Pour in the beaten eggs and scramble them. While still soft, remove from the wok and set aside.
- In the same wok, add the oil and swirl to coat. Stir-fry the garlic, ginger and onion for 30 seconds, until the onion is translucent.
- Add the chicken, season with a small pinch of salt and pepper, and cook for about 1 minute until about three-quarters cooked. Stir in the carrot and cook for 1 minute.
- Add the rice and the sauce mixture. Keep stirring and tossing for 2 to 3 minutes until every grain is evenly coated.
- Stir in the peas (if using), green onions and scrambled egg. Cook for 30 seconds to 1 minute, then remove from the heat. Transfer to a plate and sprinkle with sesame seeds.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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