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Chicken Fried Rice

Servings: 6

Ingredients

  • 2 cloves Garlic Crushed
  • 1 tsp Fresh Ginger (Grated)
  • 2/3 Cup Light Soy Sauce
  • 2 Lbs Skinless Boneless Chicken Breasts (Cubed small)
  • 3 tbs Avocado Oil
  • 6 Eggs (Scrambled loose & slightly undercooked)
  • 6 cups Pre-Cooked Brown Rice (done day before - can't be hot)
  • 3 cups Broccoli (Cut in small bite size florets)
  • 1 cup Shelled Edamame (frozen)
  • 2 tbsp Maple Syrup
  • 1-2 tbsp Sriracha Sauce (Depending on how spicy you like it)
  • 1 tbsp Sesame Oil
  • 1 Scallion (Sliced thinly)
  • 2 tbsp Sesame Seeds

Instructions

  • Cut up chicken into bite- size pieces and marinate in ginger, garlic & half the light soy sauce (i.e.1/3 cup) for up to a day or as little as an hour prior to cooking.
  • Parboil broccoli florets and edamame and set aside.
  • Beat eggs. In a large wok or frying pan, add 1 tablespoon oil, and cook eggs until they are loosely scrambled.  (careful not to overcook – it’s ideal to be undercooked). Set aside.
  • Wipe out frying pan/wok. Add 1 tablespoon of oil & fry marinated chicken until cooked. Set aside.
  • Clean wok/frying pan. Add final tablespoon of oil & add pre-cooked rice.  Add remaining 1/3 cup soy sauce, maple syrup, sriracha sauce & toss rice until everything is well incorporated.  Add more soy sauce to taste if needed. 
  • When rice is warm and well seasoned, add the scrambled eggs, broccoli, edamame and incorporate into rice until warmed through.  Add cooked chicken to rice mixture until warmed through and just before serving, add sesame oil and then garnish with scallion and sesame seeds.  Enjoy!