Garlic Chicken Fried Rice

INGREDIENTS:

– 2 cups cooked jasmine rice (preferably day-old)
– 1 pound boneless, skinless chicken thighs, diced
– 4 cloves garlic, minced
– 1 medium onion, finely chopped
– 2 carrots, diced
– 1 cup frozen peas
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce (or a vegetarian alternative)
– 2 tablespoons sesame oil
– 2 tablespoons vegetable oil
– 2 green onions, sliced (for garnish)
– Salt and pepper to taste
– Optional: 2 eggs, beaten (for added protein)

DIRECTIONS:

1. Prepare the Ingredients:

– Ensure that the rice is cooked and cooled. Day-old rice works best as it’s less sticky.
– Dice the chicken thighs and chop the vegetables.

2. Cook the Chicken:

– In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
– Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
– Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables:

– In the same skillet, add another tablespoon of vegetable oil.
– Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 2-3 minutes.
– Add the diced carrots and cook for an additional 3-4 minutes until they are tender.

4. Combine Ingredients:

– If using, push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
– Add the cooked chicken back into the skillet along with the cooked rice. Stir to combine all ingredients.

5. Season the Rice:

– Pour in the soy sauce and oyster sauce, stirring well to ensure the rice is evenly coated.
– Drizzle with sesame oil and add the frozen peas. Stir-fry for another 2-3 minutes until everything is heated through.

6. Garnish and Serve:

– Taste and adjust seasoning with salt and pepper if needed.
– Garnish with sliced green onions before serving.