1. Prepare the Ingredients:
– Ensure that the rice is cooked and cooled. Day-old rice works best as it’s less sticky.
– Dice the chicken thighs and chop the vegetables.
2. Cook the Chicken:
– In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
– Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
– Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
– In the same skillet, add another tablespoon of vegetable oil.
– Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 2-3 minutes.
– Add the diced carrots and cook for an additional 3-4 minutes until they are tender.
4. Combine Ingredients:
– If using, push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
– Add the cooked chicken back into the skillet along with the cooked rice. Stir to combine all ingredients.
5. Season the Rice:
– Pour in the soy sauce and oyster sauce, stirring well to ensure the rice is evenly coated.
– Drizzle with sesame oil and add the frozen peas. Stir-fry for another 2-3 minutes until everything is heated through.
6. Garnish and Serve:
– Taste and adjust seasoning with salt and pepper if needed.
– Garnish with sliced green onions before serving.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
Enjoy this delicious Garlic Chicken Fried Rice, a perfect one-pan meal for any day of the week!
