Chicken Fried Rice with Garlic and Ginger Butter

• 2 cups cooked and cooled jasmine rice
• 1 tablespoon vegetable oil
• 1 cup diced cooked chicken breast
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons unsalted butter
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, finely chopped
• Salt and pepper to taste

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add chicken and cook until heated through, about 2 minutes.
3. 3 Push chicken to the side and add carrots, cooking until slightly tender.
4. 4 Stir in peas, minced garlic, and ginger, cooking until fragrant.
5. 5 Add butter and let it melt, then scramble beaten eggs in the mixture.
6. 6 Add rice to the skillet, breaking up any clumps, and toss to combine.
7. 7 Pour in soy sauce and sesame oil, stirring to evenly coat the rice.
8. 8 Cook for another 3-4 minutes until everything is heated through.
9. 9 Stir in green onions, season with salt and pepper, and serve immediately.

Equipment

• large skillet or wok

Variations

• Add diced pineapple for a sweet and tangy twist or shrimp for extra seafood flavor.

Substitutions

• Substitute chicken with tofu for a vegetarian option or use brown rice for a healthier grain.

Pairings

• Pairs well with a light Asian slaw or a simple cucumber salad.

Nutrition

Tips

• Use day-old rice for best results as it's drier and less sticky.
• Customize with your favorite veggies or protein for a unique twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to prevent drying out.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet with a bit of oil or butter.

Serving Suggestions

• Serve with a side of crispy spring rolls and a simple egg drop soup for a complete meal.

FAQ