2 cups cooked jasmine rice (preferably cold)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup frozen peas and carrots
2 large eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
2 green onions, sliced
For the Yum Yum Sauce:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon sugar
Instructions:
1. Prepare the Chicken:
In a bowl, combine the soy sauce, vegetable oil, sesame oil, brown sugar, minced garlic, and minced ginger. Mix well.
Add the chicken breasts or thighs and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked and an internal temperature of 165°F (74°C) is reached. Let the chicken rest for a few minutes before slicing into bite-sized pieces.
2. Cook the Vegetables:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion, red bell pepper, broccoli florets, and mushrooms.
Stir-fry the vegetables for 5-7 minutes, or until tender-crisp. Add soy sauce and season with salt and pepper. Remove from heat and set aside.
3. Make the Fried Rice:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
ADVERTISEMENT
