Vegetarian Classic Chicken Fried Rice
Total time30 min
Prep time15 min
Cook time15 min
4.5(18)
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Learn more āIngredients
4 servings
- 1 lb boneless, skinless chicken breasts or thighs, cut into Ā¾-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 soy sauce, divided
- 1 tbsp sesame oil
- Ā½ tsp ground white pepper
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, thinly sliced, white and green parts separated
- 4 cups cooked long-grain white rice, day-old and cold
- 1 tbsp oyster sauce
- Ā½ tsp sugar
- salt and pepper, to taste
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, combine the chicken pieces with 1 tbsp soy sauce, the sesame oil, and the white pepper. Toss to coat and set aside while you prep the remaining ingredients.
- 2
In a separate small bowl, stir together the remaining 2 tbsp soy sauce, the oyster sauce, and the sugar until the sugar dissolves. Set the sauce aside.
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