Loaded Chicken Fried Rice

The only fried rice recipe you'll ever need. In my opinion, it's the most comforting meal there ever was. Next time you're craving Asian take-out food, I challenge you to make this for yourself. I promise the extra effort will be well worth it, and you won't feel as gross afterwards ;) Make this your own by substituting shrimp or omitting protein all together and loading it up with extra veggies!

Makes: 4 servings

INGREDIENTS:

1 lb chicken tenders, cut into bite sized pieces & seasoned with salt, pepper & garlic powder

2 tbsp sesame oil, divided

2 tbsp salted butter, divided

4 eggs, whisked

4 large carrots, diced small

½ white onion, diced small

4 garlic cloves, minced

1 cup frozen peas

4 cups cooked brown rice, I use 2 packs of the frozen brown rice from Trader Joe’s, microwaved & cooled

3 tbsp coconut aminos

2 tbsp oyster sauce

1 tbsp sesame oil

Salt & pepper, as needed

4 green onions, thinly sliced, divided

Sesame seeds, for garnish

SPICY AIOLI (makes ~3/4 cup)

½ cup mayo

¼ cup sriracha

1 tbsp coconut aminos

½ tsp garlic powder

1. Season chicken with 1 tbsp sesame oil, salt, pepper & garlic powder. Let rest while you cook the eggs. 

2. In a large skillet, add1 tbsp butter to the skillet and melt over medium-low heat. Once melted, add whisked eggs and season with a little salt & pepper.  Let sit undisturbed until the bottom layer is mostly cooked. Then using a spatula, slowly pull the edges into the middle to fold and scramble the eggs. Do this until eggs are just barely fully cooked, then transfer to a bowl. If skillet has a lot of egg stuck to it, clean it before continuing. 

3. Add 1 tbsp sesame oil to the skillet and increase head to medium. Add chicken and cook for 3-4 minutes per side or until fully cooked. Transfer to the bowl with the eggs. Drain any excess liquid from skillet before proceeding.

4. Melt another 1 tbsp of butter in the skillet over medium heat. Add diced carrots & onions, sauteing for ~5-7 minutes until softened. Add minced garlic and cook for 1 more minute.

5. Add frozen peas and cook for 2-3 minutes until they are mostly thawed.

6. Lower the heat to medium-low, then add the brown rice, coconut aminos, oyster sauce & sesame oil. Stir until combined. 

7. Add the chicken, scrambled eggs, and most of the green onions.

8. Taste and add more salt, pepper, or sauce(s) if needed.

9. For the spicy aioli, whisk together all ingredients until well combined.

10. Portion out the fried rice, then garnish with more green onions, sesame seeds & spicy aioli.

Be sure to take a pic & tag @thepreppedpalate in your creations 📸