Garlic Chicken Fried Rice
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium onion, diced
2 cups cooked rice (preferably cold, day-old rice works best)
2 cups frozen peas and carrots (or fresh if preferred)
2 large eggs, lightly beaten
3-4 green onions, sliced
2-3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
Sesame seeds (optional, for garnish)
Instructions:
1. Prepare the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Garlic:
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. Sauté Vegetables:
Add the diced onion to the skillet and cook until softened, about 3 minutes.
Add the frozen peas and carrots (or fresh) and cook until they are heated through.
4. Add Rice and Chicken:
Add the cold, cooked rice to the skillet, breaking up any clumps.
Stir in the cooked chicken and mix everything together, ensuring the rice and chicken are evenly distributed.
5. Scramble the Eggs:
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