Chicken Fried Rice

Source

Hibachi style chicken fried rice. Fry in a wok, or halve the ingredients to fit comfortably in a large skillet. Good standalone or with seafood. Makes eight servings, 446cal ea.

Ingredients

• 3 cups Medium-Grain White Rice, uncooked
• 4 oz Chicken Breast, diced
• 2 Large Eggs
• 1 cup Carrots, diced
• 1 cup Yellow Onion, diced
• 1/2 cup Scallions, chopped
• 2 tbsp Olive Oil
• 1 tbsp Minced Garlic
• 1 tbsp Butter
• 1 tbsp Soy Sauce
• 1/2 tbsp Sesame Oil
• 1/2 tsp Dashi
• 1/4 tsp Chicken Base
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Recipe

1. Preheat oven to 375F.

2. Wash rice in strainer with cold water until water runs clear. Bring 5 cups of water to a boil in an oven-safe pot. Add 1-1/2 tbsp butter and 3 tsp salt. Combine water and rice, cover, and bake for 25 minutes. Fluff and wait until rice cools to warm.

3. Heat a large skillet or wok as hot as possible.

4. Add oil to the skillet. Add two eggs and beat immediately. Add chicken and stir until 80% cooked.

5. Stir for thirty seconds between steps:

   • Add carrots and yellow onion

   • Add rice. Break up clumps

   • Add salt and pepper

   • Add garlic

   • Add dashi and chicken base

   • Add butter

   • Add scallions

   • Add soy sauce

   • Add sesame oil

Enjoy!