Fried Rice
Wok-style fried rice with bite-sized chicken, sunny scrambled eggs, and crisp vegetables; the rice stays separated and lightly glossy from a quick high-heat toss. Quick to make once rice is chilled, this version balances savory soy notes with a hint of sesame and fresh scallion brightness.
2 cup long-grain white rice, cooked and chilled (preferably day-old)
½ lb chicken breast, cut into 1/2-inch cubes
2 large egg
½ cup carrot, small dice
½ cup frozen peas, thawed
4 stalk scallion, thinly sliced, whites and greens separated
2 clove garlic, minced
1 tsp fresh ginger, minced
2 tbsp neutral oil
2 tbsp soy sauce, use light or regular
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp vegetable oil
¼ tsp salt
Pinch black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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