Serves 5
Directions
- 1Grab 25oz boneless, skinless chicken breast.
- 2Slice the chicken breast thinly and dice it into cubes.
- 3Toss the diced chicken in a bowl.
- 4Marinate the chicken with 1 tablespoon of garlic powder.
- 5Add 2 tablespoons of soy sauce to the chicken.
- 6Pour in 1 tablespoon of avocado oil.
- 7Add 1 tablespoon of sriracha to the chicken mixture.
- 8Mix the chicken and marinade until well combined.
- 9Pour 200g of egg whites into a bowl.
- 10Add 3 whole eggs to the egg whites.
- 11Whisk the egg mixture until fully combined.
- 12Cook the chicken in two batches over high heat for 2 to 3 minutes on each side until cooked through.
- 13In the same pan, toss in 300g of mixed frozen vegetables (carrots, peas, mushrooms, and onions).
- 14Once the vegetables are cooked through, push them to the side of the pan.
- 15Pour the egg mixture into the empty side of the pan.
- 16Scramble the eggs until fully cooked.
- 17Once fully scrambled, toss in 700g of day-old cooked rice.
- 18Mix the rice with the vegetables and scrambled eggs.
- 19Add 3 tablespoons of soy sauce to the rice mixture.
- 20Pour in 3 tablespoons of toasted sesame oil.
- 21Toss in the cooked chicken back into the pan.
- 22Mix everything together until well combined and ready to serve.
Ingredients
- 25 oz chicken breast
- 1 tablespoon garlic powder
- 2 tablespoons soy sauce
- 1 tablespoon avocado oil
- 1 tablespoon sriracha
- 300 g mixed frozen veggies
- 200 g egg whites
- 3 eggs
- 700 g day-old cooked rice
- 3 tablespoons soy sauce
- 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.
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