Garlic Chilli Chicken Fried Rice

Ingredients

• 1 lb Chicken Breast (cut into small bite-sized cubes)
• 0.5 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 3 tbsp Soy Sauce (divided (1 tbsp for chicken, 2 tbsp for rice))
• 2 tbsp Vegetable Oil (for frying)
• 1 tbsp Unsalted Butter
• 5 Garlic (cloves, finely minced)
• 3 Green Chilies (finely chopped (adjust for heat))
• 0.5 cup Yellow Onion (finely diced)
• 1 cup Bell Peppers (mixed red and green, diced)
• 3 cup Cooked Rice (preferably day-old, chilled jasmine rice)
• 1.5 tbsp Chili Oil (with flakes (chili crisp))
• 2 Eggs (lightly beaten)
• 2 stalks Green Onions (sliced, for garnish)

Steps

1. 1

   In a medium bowl, combine the diced chicken breast with salt, black pepper, garlic powder, onion powder, paprika, and 1 tablespoon of soy sauce. Toss until the chicken is evenly coated and let it marinate for at least 10 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, melt 1 tablespoon of butter. Add the minced garlic and chopped green chilies. Sauté for about 1 minute until the garlic is fragrant and slightly golden.

4. 4

   Add the diced onions and bell peppers to the pan. Sauté for 2-3 minutes until the vegetables have softened slightly but still retain a bit of crunch.

5. 5

   Add the cold cooked rice to the pan. Use a spatula to break up any large clumps. Pour in the remaining 2 tablespoons of soy sauce and the chili oil. Toss everything together until the rice is evenly coated and heated through.

6. 6

   Push the rice to the sides of the wok to create a well in the center. Pour the beaten eggs into the center. Let them set for 30 seconds, then scramble them gently until cooked. Once cooked, fold the eggs into the rice mixture.

7. 7

   Return the cooked chicken to the pan. Toss everything together for another minute to ensure the flavors are well combined and the chicken is reheated.

8. 8

   Garnish with sliced green onions and serve immediately.

Notes

For the best texture, use rice that has been cooked and refrigerated overnight; this prevents the fried rice from becoming mushy. If you prefer more heat, leave the seeds in the green chilies or add an extra tablespoon of chili oil.

Nutrition per serving

• main dish
• spicy
• chicken
• fried rice
• quick meal
• high protein
• weeknight dinner
• indo-chinese