Crispy Garlic Chicken Fried Rice

10 mins
Serves 5
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Directions

  1. 1Slice chicken thighs into cubes and season with black pepper, chili flakes, garlic powder, onion powder, soy sauce (dark and light), and olive oil. Mix until the color changes.
  2. 2Slice chicken thighs into cubes and season with black pepper, chili flakes, garlic powder, onion powder, soy sauce (dark and light), and olive oil. Mix until the color changes.
  3. 3Slice chicken thighs into cubes and season with black pepper, chili flakes, garlic powder, onion powder, soy sauce (dark and light), and olive oil. Mix until the color changes.
  4. 4Prepare the spicy sauce by mixing light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Whisk until it reaches the desired consistency.
  5. 5Prepare the spicy sauce by mixing light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Whisk until it reaches the desired consistency.
  6. 6Prepare the spicy sauce by mixing light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Whisk until it reaches the desired consistency.
  7. 7Cook the chicken in light butter over medium heat for 5 minutes on each side, until golden brown and crispy. Add fresh parsley and mix to coat evenly.
  8. 8Cook the chicken in light butter over medium heat for 5 minutes on each side, until golden brown and crispy. Add fresh parsley and mix to coat evenly.
  9. 9Cook the chicken in light butter over medium heat for 5 minutes on each side, until golden brown and crispy. Add fresh parsley and mix to coat evenly.
  10. 10In the same pan, add butter and chopped onions, then cook for 6-8 minutes until caramelized. Add green onions and carrots with extra seasoning (black pepper, onion powder, and parsley). Mix well.
  11. 11In the same pan, add butter and chopped onions, then cook for 6-8 minutes until caramelized. Add green onions and carrots with extra seasoning (black pepper, onion powder, and parsley). Mix well.
  12. 12In the same pan, add butter and chopped onions, then cook for 6-8 minutes until caramelized. Add green onions and carrots with extra seasoning (black pepper, onion powder, and parsley). Mix well.
  13. 13Add eggs to the pan and stir until scrambled. Then add leftover cooked rice, soy sauce, oyster sauce, and green onions. Give it a final mix until fragrant.
  14. 14Add eggs to the pan and stir until scrambled. Then add leftover cooked rice, soy sauce, oyster sauce, and green onions. Give it a final mix until fragrant.
  15. 15Add eggs to the pan and stir until scrambled. Then add leftover cooked rice, soy sauce, oyster sauce, and green onions. Give it a final mix until fragrant.
  16. 16Serve with crispy chicken and garlic sauce, and garnish with fresh parsley, chili & garlic mix, and sesame seeds.
  17. 17Serve with crispy chicken and garlic sauce, and garnish with fresh parsley, chili & garlic mix, and sesame seeds.
  18. 18Serve with crispy chicken and garlic sauce, and garnish with fresh parsley, chili & garlic mix, and sesame seeds.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 2 tsp Black Pepper
  • 2 tsp Black Pepper
  • 2 tsp Black Pepper
  • 1.5 tsp Chilli Flakes
  • 1.5 tsp Chilli Flakes
  • 1.5 tsp Chilli Flakes
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Onion Powder
  • 2 tsp Onion Powder
  • 25 g Dark Soy Sauce
  • 25 g Dark Soy Sauce
  • 25 g Dark Soy Sauce
  • 25 g Light Soy Sauce
  • 25 g Light Soy Sauce
  • 25 g Light Soy Sauce
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 280 g Uncooked White Rice
  • 280 g Uncooked White Rice
  • 280 g Uncooked White Rice
  • 30 g Reduced Fat Butter
  • 30 g Reduced Fat Butter
  • 30 g Reduced Fat Butter
  • 150 g White Onion
  • 150 g White Onion
  • 150 g White Onion
  • 100 g Spring Onion
  • 100 g Spring Onion
  • 100 g Spring Onion
  • 100 g Carrots
  • 100 g Carrots
  • 100 g Carrots
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Light Soy Sauce
  • 20 g Light Soy Sauce
  • 20 g Light Soy Sauce
  • 40 g Oyster Sauce
  • 40 g Oyster Sauce
  • 40 g Oyster Sauce
  • 1 handful Chopped Spring Onion
  • 1 handful Chopped Spring Onion
  • 1 handful Chopped Spring Onion
  • 150 g Light Mayo
  • 150 g Light Mayo
  • 150 g Light Mayo
  • 75 g Reduced Sugar Ketchup
  • 75 g Reduced Sugar Ketchup
  • 75 g Reduced Sugar Ketchup
  • 75 g Sriracha
  • 75 g Sriracha
  • 75 g Sriracha
  • 1 tsp Minced Garlic
  • 1 tsp Minced Garlic
  • 1 tsp Minced Garlic
  • 0.5 tsp Ginger Powder
  • 0.5 tsp Ginger Powder
  • 0.5 tsp Ginger Powder
  • 1 tbsp Rice Vinegar
  • 1 tbsp Rice Vinegar
  • 1 tbsp Rice Vinegar
  • 1 dash Milk
  • 1 dash Milk
  • 1 dash Milk
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 1 Chilli & Garlic Grinder Mix
  • 1 Chilli & Garlic Grinder Mix
  • 1 Chilli & Garlic Grinder Mix
  • 1 Sesame Seeds
  • 1 Sesame Seeds
  • 1 Sesame Seeds

Equipment

knifebowlfrying panwhisk

Tips

  • Use leftover cooked rice for convenience.
  • Adjust soy sauce to taste.
  • Mix well at each step for even flavor distribution.
  • Cook chicken until golden brown and crispy.
  • Add a dash of milk or water to the sauce to achieve desired consistency.