Chicken Fried Rice

Ingredients

• 1 pound Chicken Thighs (boneless, skinless, cut into ½‑inch cubes)
• 2 tablespoons Avocado Oil (for high‑heat frying)
• 1 teaspoon Cornstarch (light coating for chicken)
• 3 tablespoons Kinder's Korean Barbecue Sauce (soy‑garlic‑ginger flavored)
• 1 small Onion (diced)
• 3 stalks Green Onions (chopped, white and green parts separated)
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (minced)
• 3 large Eggs (beaten)
• 1 tablespoon Unsalted Butter (for sautéing veggies)
• ½ cup Carrot (diced small)
• ½ cup Broccoli Florets (cut into bite‑size pieces)
• 4 cups Cauliflower Rice (pre‑riced or grated cauliflower, dried)
• 1 teaspoon Sesame Oil (adds nutty flavor)
• 1 tablespoon Oyster Sauce (rich umami)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Spicy Chili Paste (such as gochujang or sriracha)
• ½ teaspoon Salt (to taste)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Chicken

   Pat chicken thigh cubes dry, season lightly with salt and pepper, toss with cornstarch, then drizzle with avocado oil and set aside.

   Time: PT3M

2. Heat Wok and Cook Chicken

   Heat the wok over high heat until smoking, add a splash of avocado oil, then add the chicken in a single layer. Let it sear undisturbed for 2 minutes, then stir‑fry until just cooked through, about 3 more minutes. Transfer to a plate.

   Time: PT5M

   Temperature: high

3. Add Korean BBQ Sauce

   Return the wok to the heat, pour in the Korean barbecue sauce, stir quickly to coat the pan, then set the sauce aside for later addition.

   Time: PT1M

   Temperature: high

4. Sauté Aromatics

   Add a little more oil if needed, then add diced onion, white parts of green onions, minced garlic and ginger. Stir‑fry until fragrant and the onion becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: high

5. Scramble Eggs

   Push the aromatics to the side of the wok, add the beaten eggs and scramble quickly until just set. Remove and set aside with the chicken.

   Time: PT2M

   Temperature: high

6. Cook Vegetables

   Add butter to the wok, then toss in the carrots, broccoli florets, and the green‑part of the green onions. Stir‑fry for 2–3 minutes until they are bright‑colored but still crisp.

   Time: PT3M

   Temperature: high

7. Add Cauliflower Rice and Seasonings

   Stir in the cauliflower rice, sesame oil, oyster sauce, soy sauce, spicy chili paste, and a pinch of salt. Mix thoroughly and cook for another 3 minutes, allowing the cauliflower to soften but not turn mushy.

   Time: PT3M

   Temperature: high

8. Combine All Components

   Return the scrambled eggs and cooked chicken (with the set‑aside BBQ sauce) to the wok. Toss everything together until evenly combined and heated through, about 2 minutes.

   Time: PT2M

   Temperature: high

9. Plate and Serve

   Transfer the fried rice to serving plates, garnish with extra chopped green onions if desired, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

5g