Better-than-Takeout Chicken Fried Rice

Ingredients

• Avocado oil spray (For cooking)
• 2 lb Boneless, skinless chicken thighs (Cut into bite-sized pieces)
• Daily Blend seasoning (SPG) (To taste; described as the creator’s seasoning blend)
• 1 White onion (Chopped)
• 1 bag Frozen peas and carrots (Bag size not specified)
• 3 Eggs
• 5 cup Day-old chilled jasmine rice (Cooked and chilled; day old)
• 5 clove Garlic (Minced)
• 4 tbsp Soy sauce (Or to taste)
• 2 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tsp MSG (Optional according to the transcript)
• 1 tsp Sesame oil (Source gives a range of 1–2 tsp)
• Green onion (Chopped, for garnish)

Steps

1. 1

   Cut the chicken thighs into small, bite-sized cubes.

2. 2

   Heat a pan over high heat and use avocado oil spray for cooking.

3. 3

   Add the chicken and sear over high heat until it develops a golden-brown crust. Set the chicken aside.

4. 4

   Add the frozen peas and carrots and chopped onion to the pan. Cook over high heat for a few minutes.

5. 5

   Push the vegetables to one side of the pan. Add the eggs to the cleared space and scramble them.

6. 6

   Mix the scrambled eggs with the vegetables.

7. 7

   Add the day-old chilled jasmine rice and mix it with the vegetables and eggs.

8. 8

   Season the rice with soy sauce, oyster sauce, sugar, sesame oil, and MSG if using.

9. 9

   Return the chicken to the pan and add the minced garlic during the last few minutes of cooking, so it fragrances the rice.

10. 10

    Leave the fried rice undisturbed over high heat for a few minutes to develop charred bits.

11. 11

    Serve the chicken fried rice garnished with chopped green onion.

Notes

Serves four; the source reports 622 calories, 55 g protein, 60 g carbohydrates, and 14.5 g fat per serving. The peas-and-carrots bag size is unspecified. The source does not specify an exact amount for the oil spray or green onion garnish.

Nutrition per serving

• main
• rice
• high-protein
• quick
• stir-fried
• meal-prep