Pescatarian Chicken Fried Rice
Total time35 min
Prep time15 min
Cook time20 min
4.7(18)
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Learn more →Ingredients
4 servings
- 3 cups cooked white rice, day-old and cold
- 1 lb boneless, skinless chicken breast, cut into ½-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp garlic-infused oil, divided
- 3 large eggs, lightly beaten
- 1 cup carrots, diced small
- 1 cup red bell pepper, diced small
- ½ cup frozen corn kernels, thawed
- 4 scallions, green tops only, thinly sliced
- 3 tbsp tamari
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ tsp white pepper
- salt, to taste
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, stir together the tamari, sesame oil, ground ginger, and white pepper. Set aside.
- 2
Heat 1 tablespoon of the garlic-infused oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.
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