Sweet n Sour Chicken Fried Rice
Directions
- 1Slice chicken thighs into cubes and season with black pepper, onion powder, minced garlic, ketchup, pineapple juice, rice vinegar, and soy sauce. Mix until the color changes.
- 2Spread the chicken evenly on a sheet pan. Add diced pineapples and mixed bell peppers. Drizzle with honey.
- 3Oven bake or air fry for 25-30 minutes until golden and juicy.
- 4Add light butter to a pan with chopped garlic, green onion, and carrots. Mix and cook for 5-6 minutes until soft and fragrant.
- 5Add three beaten eggs and keep stirring until scrambled. Mix everything together.
- 6Add leftover cooked rice, extra soy sauce, chopped kimchi, kimchi juice, and green onion. Mix thoroughly until well-colored and fluffy.
- 7Garnish with sesame seeds and red pepper flakes. Serve and enjoy!
Ingredients
- 1000 g Boneless Chicken Thighs
- 2 tsp Black Pepper
- 2 tsp Onion Powder
- 30 g Minced Garlic
- 100 g Low Sugar Ketchup
- 75 ml Pineapple Juice
- 20 ml Rice Vinegar
- 50 g Dark Soy Sauce
- 250 g Fresh Pineapple
- 75 g Red Onion
- 75 g Red Bell Pepper
- 75 g Yellow Bell Pepper
- 75 g Green Bell Pepper
- 30 g Honey
- 20 g Reduced Fat Butter
- 25 g Garlic Cloves
- 80 g Green Onion
- 150 g Carrots
- 3 pcs Whole Eggs
- 250 g Uncooked Basmati Rice
- 40 g Dark Soy Sauce
- 100 g Kimchi
- 80 g Kimchi Juice
- 30 g Green Onion
- 0 g Sesame Seeds
- 0 g Red Pepper Flakes
Equipment
sheet panoven or air fryerpanwooden spatula
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