The true magic of Garlic Chicken Fried Rice lies in its perfect balance of flavors and textures. The succulent pieces of chicken, marinated in a symphony of soy and oyster sauce, create a rich and savory foundation. Combined with the aromatic garlic and the subtle sweetness of the peas and carrots, each bite bursts with a harmonious blend of tastes. The slight crunch from the day-old jasmine rice, seared to a golden crisp, elevates the dish, making it both satisfying and addictive. Whether enjoyed as a main course or a delectable side, this fried rice is sure to become a favorite in your culinary repertoire
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 2 chicken breasts, diced
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions:
- Prepare the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add another tablespoon of oil. Add the minced garlic and chopped onion, and sauté until fragrant and the onion is translucent, about 2-3 minutes.
- Add Rice and Veggies: Push the garlic and onions to the side of the skillet. Add the remaining tablespoon of oil to the empty space in the skillet. Add the cooked rice, spreading it out in an even layer. Let it cook undisturbed for about 2 minutes to get a slight crisp. Stir everything together.
- Incorporate Peas and Carrots: Add the thawed peas and carrots to the skillet, mixing them into the rice.
- Scramble the Eggs: Push the rice mixture to the side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Once scrambled, mix the eggs into the rice.
- Add Sauces and Chicken: Pour the soy sauce, oyster sauce, and sesame oil over the rice. Stir everything together until well combined. Add the cooked chicken back to the skillet and stir to combine.
- Finish and Serve: Add the sliced green onions and give the fried rice one last stir. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
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