Description
A vibrant and flavorful fried rice dish featuring chicken, colorful veggies, and a glossy sweet chili sauce, perfect for an easy weeknight dinner.
Ingredients
Main Ingredients
- 1 piece Chicken breast (Cut into small, even pieces.)
- 1/2 cup Carrots (Chopped.)
- 2 cloves Garlic (Minced.)
- 2 pieces Green onions (Sliced.)
- 1/3 cup Green peas (Frozen is fine; add at the end.)
- 2 pieces Eggs (Scrambled.)
- 1.5 cups Rice, cooked (Day-old rice is best.)
Sauce Ingredients
- 2 tablespoons Chili sauce, sweet (For a sweet flavor.)
- 1/4 cup Mayonnaise (Adds creaminess.)
- 2 tablespoons Soy sauce (For umami flavor.)
- 1 tablespoon Sriracha (Adjust to taste for spiciness.)
- 1 teaspoon Rice vinegar (Adds tang.)
- 1 tablespoon Oil (For frying.)
Instructions
Cooking
- Heat oil in a large pan over medium heat.
- Add diced chicken breast and cook until no longer pink.
- Stir in chopped carrots and cook for another 2-3 minutes.
- Add minced garlic and green onions, and cook until fragrant.
- Push ingredients to one side of the pan, crack the eggs into the pan, and scramble until cooked.
- Add cooked rice, green peas, sweet chili sauce, mayonnaise, soy sauce, Sriracha, and rice vinegar.
- Mix everything together and heat through.
- Serve hot, garnished with green onions and extra chili sauce if desired.
Notes
Cool leftovers quickly and store in the fridge for up to 3 days. Reheat in a pan or microwave. For longer storage, freeze portions for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: asian, Thai