Chicken Fried Rice how I like it

Ingredients

• 500 g Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 1 tsp Garlic Powder (for seasoning chicken)
• 1 tbsp Corn Flour (helps coat chicken for crispness)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 0.5 tsp Black Pepper (ground)
• 1 cup Mixed Vegetables (fresh or frozen; carrots, peas, corn, bell pepper work well)
• 2 pieces Eggs (large)
• 2 tbsp Butter (unsalted)
• 2 tbsp Vegetable Oil (high smoke point, e.g., canola)
• 3 cup Cooked Rice (preferably day‑old, long‑grain)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp White Pepper (ground)
• 1 tbsp Light Soy Sauce (adds salty flavor)
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Hoisin Sauce (sweet‑savory)

Instructions

1. Prepare Chicken

   Cut the chicken thigh into bite‑size pieces. In a bowl combine chicken, garlic powder, corn flour, soy sauce and black pepper. Mix until evenly coated and set aside.

   Time: PT5M

2. Prep Vegetables

   If using fresh vegetables, chop them into small, uniform pieces. If using frozen, measure out one cup and set aside.

   Time: PT5M

3. Beat Eggs

   Crack the eggs into a mixing bowl and beat lightly with a fork or whisk.

   Time: PT2M

4. Cook Chicken

   Heat 1 tbsp of vegetable oil in the wok over high heat. Add the seasoned chicken and stir‑fry 4‑5 minutes until fully cooked and lightly browned. Transfer to a plate.

   Time: PT5M

   Temperature: High

5. Scramble Eggs

   Add butter to the same wok, let melt, then pour in the beaten eggs. Stir quickly for 2 minutes until just set. Remove and set aside with the chicken.

   Time: PT2M

   Temperature: High

6. Stir‑Fry Vegetables

   Add the remaining 1 tbsp oil if needed, then toss in the mixed vegetables. Stir‑fry 3‑4 minutes on high heat, ensuring any garlic (if using fresh) does not burn.

   Time: PT4M

   Temperature: High

7. Combine Rice and Ingredients

   Return the cooked chicken and eggs to the wok. Add the day‑old rice, breaking up clumps with the spatula. Stir‑fry for 3 minutes until everything is evenly mixed and heated through.

   Time: PT3M

   Temperature: High

8. Season Fried Rice

   Season with salt, white pepper, light soy sauce, dark soy sauce and hoisin sauce. Stir well, taste, and adjust seasoning if needed.

   Time: PT2M

9. Serve

   Transfer the fried rice to a serving dish and enjoy hot. Garnish with sliced green onions if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

2g