Description
A delightful and comforting fried rice dish featuring chicken, vibrant vegetables, and a creamy sauce, perfect for any occasion.
Ingredients
Scale
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring occasionally, until golden brown and cooked through, approximately 6–8 minutes. Remove from the pan and set aside.
- Crack the eggs in the same pan and scramble them gently until just set, around 2-3 minutes. Remove and set aside with the chicken.
- Add the remaining tablespoon of oil to the skillet. Toss in the frozen peas and diced carrots, sautéing them until just tender, about 3-4 minutes.
- Add the cold, cooked rice to the pan, breaking up any clumps as you mix. Let it sit without stirring for about a minute to crisp slightly on the bottom, then stir it all together.
- Return the cooked chicken and scrambled eggs to the pan with the rice.
- Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth, in a separate bowl.
- Pour the sauce over the rice mixture in the skillet. Stir to coat everything evenly while heating for another 2-3 minutes until thoroughly warmed and the flavors meld together.
- Finish with sliced green onions, and serve hot. Enjoy the delightful mix of flavors and textures!
Notes
Make-Ahead Tips: Cook the rice the day before and refrigerate it for better frying. Avoid using warm rice to prevent stickiness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg