Ingredients:
• 1 chicken breast, diced
• Kosher salt and freshly cracked black pepper
• 2 eggs, lightly beaten
• 9 garlic cloves, finely chopped
• 3 cups cold cooked rice
• 2 teaspoons fish oil
• 1/8 cup soy sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 teaspoon white pepper
• 1/2 cup mixed vegetables (optional: peas, carrots, corn)
• 1 tablespoon sesame oil
Instructions:
1.
Prepare the Chicken: Season the diced chicken breast with salt and pepper. In a large skillet or wok, heat a bit of oil over medium-high heat. Add the chicken and cook until it’s no longer pink. Remove from the skillet and set aside.
2.
Cook the Eggs: In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble them until fully cooked. Remove and set aside with the chicken.
3.
Sauté the Garlic: Add the finely chopped garlic to the skillet and cook until fragrant, about 1 minute.
4.
Combine Ingredients: Add the cold cooked rice to the skillet, breaking up any clumps. Stir in the fish oil, soy sauce, oyster sauce, garlic powder, onion powder, and white pepper. Mix well to ensure the rice is evenly coated with the sauces and spices.
5.
Add Vegetables: If using mixed vegetables, add them to the skillet and cook until they are tender.
6.
Finish the Dish: Return the cooked chicken and scrambled eggs to the skillet. Stir everything together until well combined and heated through. Drizzle with sesame oil for extra flavor.
7.
Serve: Garnish with green onions or sesame seeds if desired. Serve hot and enjoy!
This recipe is perfect for using up leftover rice and creating a quick, flavorful meal. Enjoy your cooking! chickenleg