Crispy Garlic Chicken Fried Rice

1 mins
Serves 1
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Directions

  1. 1Slice chicken thighs into cubes and season with black pepper, chilli flakes, garlic powder, onion powder, soy sauce, and olive oil. Mix until the color changes.
  2. 2Slice chicken thighs into cubes and season with black pepper, chilli flakes, garlic powder, onion powder, soy sauce, and olive oil. Mix until the color changes.
  3. 3Slice chicken thighs into cubes and season with black pepper, chilli flakes, garlic powder, onion powder, soy sauce, and olive oil. Mix until the color changes.
  4. 4Make the spicy sauce by combining light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Mix until desired consistency.
  5. 5Make the spicy sauce by combining light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Mix until desired consistency.
  6. 6Make the spicy sauce by combining light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Mix until desired consistency.
  7. 7Cook the chicken in light butter for 5 minutes per side until golden brown and crispy. Add fresh parsley and mix until well coated and juicy. Set aside.
  8. 8Cook the chicken in light butter for 5 minutes per side until golden brown and crispy. Add fresh parsley and mix until well coated and juicy. Set aside.
  9. 9Cook the chicken in light butter for 5 minutes per side until golden brown and crispy. Add fresh parsley and mix until well coated and juicy. Set aside.
  10. 10In the same pan, add butter, chopped onions, and cook for 6-8 minutes until caramelized.
  11. 11In the same pan, add butter, chopped onions, and cook for 6-8 minutes until caramelized.
  12. 12In the same pan, add butter, chopped onions, and cook for 6-8 minutes until caramelized.
  13. 13Add chopped green onions, carrots, and extra seasoning. Mix well.
  14. 14Add chopped green onions, carrots, and extra seasoning. Mix well.
  15. 15Add chopped green onions, carrots, and extra seasoning. Mix well.
  16. 16Add eggs and keep stirring until scrambled.
  17. 17Add eggs and keep stirring until scrambled.
  18. 18Add eggs and keep stirring until scrambled.
  19. 19Add leftover cooked rice, soy sauce, oyster sauce, and chopped green onions.
  20. 20Add leftover cooked rice, soy sauce, oyster sauce, and chopped green onions.
  21. 21Add leftover cooked rice, soy sauce, oyster sauce, and chopped green onions.
  22. 22Mix until fragrant and delicious.
  23. 23Mix until fragrant and delicious.
  24. 24Mix until fragrant and delicious.
  25. 25Serve with crispy chicken and garlic yum yum sauce.
  26. 26Serve with crispy chicken and garlic yum yum sauce.
  27. 27Serve with crispy chicken and garlic yum yum sauce.

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 Fresh Parsley
  • 1 Fresh Parsley
  • 1 Fresh Parsley
  • 1 Chilli & Garlic mix
  • 1 Chilli & Garlic mix
  • 1 Chilli & Garlic mix
  • 1 Sesame Seeds
  • 1 Sesame Seeds
  • 1 Sesame Seeds

Equipment

knifebowlwhiskfrying panspatulameasuring spoonsmeasuring cups

Tips

  • Use leftover cooked rice for the fried rice
  • Cook chicken for 5 minutes per side until golden brown and crispy
  • Caramelize onions before adding other vegetables