Chicken Fried Rice

Serves 5
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Directions

  1. 1Grab 25oz boneless, skinless chicken breast.
  2. 2Grab 25oz boneless, skinless chicken breast.
  3. 3Grab 25oz boneless, skinless chicken breast.
  4. 4Slice the chicken breast thinly and dice it into cubes.
  5. 5Slice the chicken breast thinly and dice it into cubes.
  6. 6Slice the chicken breast thinly and dice it into cubes.
  7. 7Toss the diced chicken in a bowl.
  8. 8Toss the diced chicken in a bowl.
  9. 9Toss the diced chicken in a bowl.
  10. 10Marinate the chicken with 1 tablespoon of garlic powder.
  11. 11Marinate the chicken with 1 tablespoon of garlic powder.
  12. 12Marinate the chicken with 1 tablespoon of garlic powder.
  13. 13Add 2 tablespoons of soy sauce to the chicken.
  14. 14Add 2 tablespoons of soy sauce to the chicken.
  15. 15Add 2 tablespoons of soy sauce to the chicken.
  16. 16Pour in 1 tablespoon of avocado oil.
  17. 17Pour in 1 tablespoon of avocado oil.
  18. 18Pour in 1 tablespoon of avocado oil.
  19. 19Add 1 tablespoon of sriracha to the chicken mixture.
  20. 20Add 1 tablespoon of sriracha to the chicken mixture.
  21. 21Add 1 tablespoon of sriracha to the chicken mixture.
  22. 22Mix the chicken and marinade until well combined.
  23. 23Mix the chicken and marinade until well combined.
  24. 24Mix the chicken and marinade until well combined.
  25. 25Pour 200g of egg whites into a bowl.
  26. 26Pour 200g of egg whites into a bowl.
  27. 27Pour 200g of egg whites into a bowl.
  28. 28Add 3 whole eggs to the egg whites.
  29. 29Add 3 whole eggs to the egg whites.
  30. 30Add 3 whole eggs to the egg whites.
  31. 31Whisk the egg mixture until fully combined.
  32. 32Whisk the egg mixture until fully combined.
  33. 33Whisk the egg mixture until fully combined.
  34. 34Cook the chicken in two batches over high heat for 2 to 3 minutes on each side until cooked through.
  35. 35Cook the chicken in two batches over high heat for 2 to 3 minutes on each side until cooked through.
  36. 36Cook the chicken in two batches over high heat for 2 to 3 minutes on each side until cooked through.
  37. 37In the same pan, toss in 300g of mixed frozen vegetables (carrots, peas, mushrooms, and onions).
  38. 38In the same pan, toss in 300g of mixed frozen vegetables (carrots, peas, mushrooms, and onions).
  39. 39In the same pan, toss in 300g of mixed frozen vegetables (carrots, peas, mushrooms, and onions).
  40. 40Once the vegetables are cooked through, push them to the side of the pan.
  41. 41Once the vegetables are cooked through, push them to the side of the pan.
  42. 42Once the vegetables are cooked through, push them to the side of the pan.
  43. 43Pour the egg mixture into the empty side of the pan.
  44. 44Pour the egg mixture into the empty side of the pan.
  45. 45Pour the egg mixture into the empty side of the pan.
  46. 46Scramble the eggs until fully cooked.
  47. 47Scramble the eggs until fully cooked.
  48. 48Scramble the eggs until fully cooked.
  49. 49Once fully scrambled, toss in 700g of day-old cooked rice.
  50. 50Once fully scrambled, toss in 700g of day-old cooked rice.
  51. 51Once fully scrambled, toss in 700g of day-old cooked rice.
  52. 52Mix the rice with the vegetables and scrambled eggs.
  53. 53Mix the rice with the vegetables and scrambled eggs.
  54. 54Mix the rice with the vegetables and scrambled eggs.
  55. 55Add 3 tablespoons of soy sauce to the rice mixture.
  56. 56Add 3 tablespoons of soy sauce to the rice mixture.
  57. 57Add 3 tablespoons of soy sauce to the rice mixture.
  58. 58Pour in 3 tablespoons of toasted sesame oil.
  59. 59Pour in 3 tablespoons of toasted sesame oil.
  60. 60Pour in 3 tablespoons of toasted sesame oil.
  61. 61Toss in the cooked chicken back into the pan.
  62. 62Toss in the cooked chicken back into the pan.
  63. 63Toss in the cooked chicken back into the pan.
  64. 64Mix everything together until well combined and ready to serve.
  65. 65Mix everything together until well combined and ready to serve.
  66. 66Mix everything together until well combined and ready to serve.

Ingredients

  • 25 oz chicken breast
  • 25 oz chicken breast
  • 25 oz chicken breast
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon avocado oil
  • 1 tablespoon avocado oil
  • 1 tablespoon sriracha
  • 1 tablespoon sriracha
  • 1 tablespoon sriracha
  • 300 g mixed frozen veggies
  • 300 g mixed frozen veggies
  • 300 g mixed frozen veggies
  • 200 g egg whites
  • 200 g egg whites
  • 200 g egg whites
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 700 g day-old cooked rice
  • 700 g day-old cooked rice
  • 700 g day-old cooked rice
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons toasted sesame oil

Equipment

cutting boardknifebowlwhiskpanspatula

Tips

  • Cook chicken in two batches for best results.
  • Using day-old cooked rice is essential for perfect fried rice texture.
  • Adjust sesame oil to taste, but 3 tablespoons provides optimal flavor without excessive fat.
Chicken Fried Rice | Clip Recipe