High Protein Chicken Fried Rice
Equipment
Ingredients
Main Ingredients
Diced Chicken Breast (raw, diced)
600 g
Onion Powder
1.5 tsp
Garlic Powder
1.5 tsp
Black Pepper
1 tsp
Soy Sauce
35 ml
Frozen Mixed Vegetables (frozen)
300 g
Eggs
3 pcs
Spring Onion (white part)
30 g
Cooked White Rice (cooked, day_old)
560 g
Soy Sauce
35 ml
Spring Onion (green part)
15 g
Sesame Oil
10 ml
Cornstarch
1 tsp
Water
80 ml
Honey Garlic Sauce
Honey
65 g
Soy Sauce
50 ml
Garlic Cloves (diced)
8 pcs
Reduced Sugar Ketchup
50 g
Rice Wine Vinegar
20 ml
Instructions
Season the chicken
Season diced chicken breast with onion powder, garlic powder, and black pepper.
Marinate chicken
Add soy sauce to seasoned chicken and mix well to coat evenly.
Prepare honey garlic sauce
In a small bowl, combine honey, soy sauce, diced garlic, reduced sugar ketchup, and rice wine vinegar. Set aside.
Cook the chicken
Heat a large wok or pan over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-8 minutes.
Add vegetables
Add frozen mixed vegetables to the wok with the chicken and stir-fry for 3-4 minutes until vegetables are heated through.
Scramble eggs
Push chicken and vegetables to one side of the wok. Crack eggs into the empty space and scramble until just set.
Add rice and spring onion
Add day-old cooked white rice and white part of spring onion to the wok. Stir-fry everything together for 3 minutes.
Season with soy sauce
Add 35ml soy sauce to the rice mixture and stir-fry for another 2 minutes.
Add honey garlic sauce
Pour the prepared honey garlic sauce over the fried rice and stir to coat evenly.
Thicken the sauce
Mix cornstarch with water to create a slurry. Pour into the wok and stir until the sauce thickens, about 1 minute.
Finish and garnish
Remove from heat. Drizzle with sesame oil and garnish with green part of spring onion. Divide into 4 equal servings.
Original recipe
Storage
Store in airtight containers. Reheat with a splash of water to maintain moisture. Best consumed within 3 days for optimal quality.
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