Crispy Chicken Garlic Rice (Print Version)
# Ingredients:
01 -
2 eggs, whisked lightly
02 -
1/4 cup chopped carrots
03 -
2 chicken breasts, chopped into small pieces
04 -
3 cloves garlic, finely chopped
05 -
1 teaspoon sesame oil for flavor
06 -
2 cups leftover cooked rice
07 -
1/2 cup green peas
08 -
Salt and pepper as needed
09 -
3 tablespoons reduced-sodium soy sauce
10 -
1 tablespoon olive oil for cooking
11 -
1/2 teaspoon chili flakes (optional)
12 -
Parsley or green onions for topping, optional
# Instructions:
01 -
Warm up olive oil in a large pan over medium heat. Sprinkle salt and pepper on the chicken, cook until browned and crispy, then move it out of the pan for later.
02 -
Toss minced garlic into the same pan and stir it around for about 60 seconds, just until the aroma is strong.
03 -
Add in the carrots and peas, letting them cook for a couple of minutes while stirring occasionally.
04 -
Scoot the cooked veggies to one side of the pan, pour your eggs into the open space, and stir slowly until they're cooked through.
05 -
Throw in the cold, cooked rice and use your spatula to break apart clumps as you stir it all together.
06 -
Drizzle soy sauce and sesame oil over the top. If you like heat, sprinkle in chili flakes too. Stir until it’s all coated evenly.
07 -
Bring the crispy chicken pieces back to the pan and stir until it’s all warmed up again.
08 -
Finish off with a little parsley or green onions if you’d like, then serve it up hot.