Description
A restaurant-quality chicken fried rice bowl with a savory soy garlic glaze, high-heat stir-fried eggs, and fresh vegetables. Perfect for a quick, satisfying meal with balanced flavors and textures.
Ingredients
Diced Chicken Pieces, Boneless, Skinless Thighs – 1.5 lbs
Cooked White Rice, Chilled or Day-Old – 4 cups
Scrambled Eggs, Large – 3
Peas and Carrots, Finely Diced – 1 cup (Frozen or Fresh)
Green Onions, Stalks – 4 (Split into White and Green Parts)
Soy Garlic Glaze – 1/3 cup (High-Quality or Homemade)
Sesame Seeds, Toasted – 1 tbsp
Vegetable Oil, High Smoke Point – 2 tbsp
Instructions
Prep: Organize all ingredients within arm’s reach
Pat chicken dry with paper towels and season lightly with salt
Heat 1 tbsp oil in a wok over high heat; sear chicken until golden and cooked through
Push chicken to the side, add remaining 1 tbsp oil and lightly scramble eggs
Add rice, peas, carrots, and green onion white parts; stir-fry for 3 minutes
Pour in soy garlic glaze and toss until fully coated
Mix in green onion tops and toasted sesame seeds
Notes
Use day-old rice for ideal texture
Adjust soy glaze sweetness by testing for preferred flavor balance
Add red pepper flakes for heat
Store leftovers in airtight containers for up to 3 days
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 300
- Sugar: 4g
- Sodium: 2000mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg