Chicken Fried Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

• 1/3 cup oyster sauce (see notes)

• 3 tablespoons low-sodium soy sauce, divided (use tamari for gluten-free)

• 2 tablespoons canola oil, grapeseed oil, or peanut oil, divided

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

• 2 tablespoons unsalted butter

• 4 large eggs, lightly beaten

• 3 cups chopped fresh vegetables of choice (e.g., 1 red bell pepper, small head of broccoli, or 8 ounces mushrooms)

• 12 ounces frozen peas and carrots, thawed

• 3 garlic cloves, minced

• 2 1/2 cups cold cooked brown rice, break up large clumps with your fingers

• 2/3 cup green onions, chopped (about 4 medium)

• Red pepper flakes, Sriracha, or hot sauce of choice (optional)

Instructions:

1. Prepare the Sauce:

• In a small bowl, stir together the oyster sauce and 2 tablespoons soy sauce. Set aside.

2. Cook the Eggs:

• Heat a 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1/2 tablespoon butter and swirl to coat the bottom of the pan.

• Add the eggs and cook without stirring until they barely begin to set, about 20 seconds. Scramble the eggs into bite-sized pieces with a spatula. Cook, stirring constantly, until just cooked through, about 1 additional minute. Transfer eggs to a bowl and set aside. Wipe the skillet clean with a paper towel.

3. Cook the Chicken:

• Return the skillet to the heat and increase the heat to high. Let the skillet warm until hot, about 1 minute.

• Add 1 tablespoon of canola oil and swirl to coat. Add the chicken and the remaining 1 tablespoon soy sauce. Cook, stirring occasionally, until the chicken is fully cooked through, about 4 minutes. Transfer the chicken to the bowl with the eggs.

4. Cook the Vegetables:

• Add the remaining 1 tablespoon oil to the skillet. Add the fresh vegetables and cook until crisp-tender, about 4 to 5 minutes.

• Add the remaining 1 1/2 tablespoons butter, peas, and carrots. Cook, stirring constantly, for 30 seconds.

• Stir in the garlic and cook until fragrant, about 30 seconds, making sure not to burn the garlic.

5. Combine Ingredients:

• Add the cold brown rice and the oyster sauce mixture. Cook, stirring constantly and breaking up any remaining rice clumps, until heated through, about 2 minutes.

• Add the reserved eggs, chicken, and green onions. Cook and stir until completely heated through, about 1 minute more.

6. Serve:

• Serve immediately with a sprinkle of red pepper flakes or a dash of hot sauce and additional soy sauce as desired.

Notes:

• Oyster Sauce: Oyster sauce adds a unique flavor and texture. If you need to substitute, use 1 tablespoon sesame oil for added flavor, but note that the taste will differ.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat: Rewarm in a skillet over medium-low heat or in the microwave.

• Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (per serving):

• Calories: 430

• Protein: 30g

• Carbohydrates: 40g

• Fiber: 4g

• Sugars: 3g

• Fat: 15g

• Saturated Fat: 5g

• Cholesterol: 175mg

• Sodium: 900mg