Chicken Fried Rice with Chili Crunch Oil

• 2 cups cooked jasmine rice
• 2 cups diced cooked chicken
• 1/2 cup frozen peas and carrots mix
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 large eggs, beaten
• 3 tablespoons vegetable oil
• 1/4 cup vegetable oil for chili crunch
• 2 tablespoons chili flakes
• 1 tablespoon sesame seeds

Steps

1. 1 Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant.
2. 2 Push the onion mixture to one side and pour beaten eggs into the skillet. Scramble until just cooked.
3. 3 Add chicken, peas, carrots, and rice to the skillet. Stir in soy sauce and oyster sauce. Mix well.
4. 4 In a small saucepan, heat 1/4 cup vegetable oil over medium heat. Add chili flakes and sesame seeds, fry for 30 seconds until fragrant. Remove from heat.
5. 5 Serve the fried rice in bowls, drizzled with the chili crunch oil and sprinkled with green onions.
6. 6 Enjoy immediately!

Equipment

• Large skillet
• Saucepan

Variations

• Add shrimp or tofu for a seafood or vegetarian option.
• Use brown rice for a nuttier flavor and added fiber.

Substitutions

• If you don't have oyster sauce, use an extra tablespoon of soy sauce with a teaspoon of sugar.

Pairings

• Serve with steamed dumplings or a side of kimchi for a Korean twist.

Nutrition

Tips

• For best results, use day-old rice that's been refrigerated.
• Adjust the amount of chili flakes to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a little oil or water.

Serving Suggestions

• Pair with a simple cucumber salad or an egg drop soup for a complete meal.

FAQ