Chicken Fried Rice

What if I told you that homemade chicken fried rice is cheaper, faster, and tastier than Chinese takeout? You’re welcome.

IMG_0626 (3)

Ingredients
2 cloves garlic, minced
6 oz chicken, cut into 3/4″ pieces
1 1/2 cups frozen corn
1 cup frozen peas
3 cups cooked rice
2 scallions, chopped
1 teaspoon and 1 1/2 teaspoons soy sauce
black pepper and salt, to taste
sesame oil, optional

Method
1. Marinate the cubed chicken for half an hour with 1 teaspoon of soy sauce and a pinch of black pepper.

2. Fry the garlic and the chicken in a shot of oil until the chicken is cooked.
3. Add the frozen corn and peas and stir until well combined.

4. Add the rice, scallions, 1 1/2 teaspoons soy sauce, black pepper, and salt. Mix well and fry for a couple minutes.
5. Finish with a generous drizzle of sesame oil, if desired.
6. Enjoy!

Serves 3

Notes:
This is a great way to use up day-old rice; the rice needs to be firmer than usual to avoid ending up with mushy fried rice. If you don’t have leftover rice, you can cook the rice, fluff it, and let it air-dry for an hour.

Print-Friendly Recipe
Chicken Fried Rice
by halite & piper

Ingredients
2 cloves garlic, minced
6 oz chicken, cut into 3/4″ pieces
1 1/2 cups frozen corn
1 cup frozen peas
3 cups cooked rice
2 scallions, chopped
1 teaspoon and 1 1/2 teaspoons soy sauce
black pepper and salt, to taste
sesame oil, optional

Method
1. Marinate the cubed chicken for half an hour with 1 teaspoon of soy sauce and a pinch of black pepper.
2. Fry the garlic and the chicken in a shot of oil until the chicken is cooked.
3. Add the frozen corn and peas.
4. Add the rice, scallions, 1 1/2 teaspoons soy sauce, black pepper, and salt.
5. Finish with a generous drizzle of sesame oil, if desired.
6. Enjoy!

Serves 3

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