Restaurant Style Chicken Fried Rice
restaurant style chicken fried rice
Servings: 6 people
Calories: 250kcal
Ingredients
for the stir fry
- 2 tablespoon vegetable oil
- 3 large garlic cloves - minced
- ½ medium onion - chopped
- 2 boneless skinless chicken thighs - chopped
- 12 oz frozen snow peas, water chestnuts, broccoli and carrots - frozen
- 2 cups day old packed white rice
- 4 large eggs - whisked
for the sauce
- 1 tbsp cooking sherry
- 1 tablespoon oyster sauce
- 1 tbsp fish sauce
- 1 tbsp braggs soy sauce
- 1 tbsp sesame oil
- salt and pepper liberally
Instructions
- Heat the vegetable oil in a wok or large skillet over medium heat on the stove top.
- Place the onion and minced garlic in the pan and allow to cook until you can smell the garlic. Then add the chopped chicken pieces and cook until the chicken is cooked through. Add a sprinkle of salt and pepper.
- Now add the frozen veggies and allow to cook until they are a bright color (about a minute or two). Add a sprinkle of salt and pepper.
- Spoon the rice in and chop it up with your spatula if needed because it will likely be clumped together. Allow the rice to heat through. Add a sprinkle of salt and pepper.
- Push all of the ingredients to the sides of the pan making a well in the center of the pan. Add the whisked eggs to the little well that you have made and cook well
- Stir the eggs gently into everything else and add the sauce ingredients.
Notes
restaurant style chicken fried rice.
Nutrition
Calories: 250kcal