Thai Chicken Fried Rice Nutfree Shellfishfree 1771028723129 9y9n

Ingredients

• 4 cups Chilled cooked jasmine rice
• 1 lb Chicken breast, diced
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 large Eggs, lightly beaten
• 2 tablespoons Soy sauce (ensure shellfish-free)
• 1 tablespoon Fish sauce (ensure shellfish-free)
• 1 teaspoon Sugar
• 1 cup Frozen peas and carrots
• 2 stalks Green onions, sliced
• 0.5 teaspoon White pepper

Instructions

1. 1

   Heat one tablespoon of oil in a large wok or skillet over high heat.

2. 2

   Add the diced chicken and stir-fry until cooked through and lightly browned, then remove chicken from the pan and set aside.

3. 3

   Add the remaining oil to the pan and sauté the minced garlic for 30 seconds until fragrant.

4. 4

   Push the garlic to the side, pour in the beaten eggs, and scramble them quickly until just set.

5. 5

   Add the cold jasmine rice to the pan, breaking up any large clumps with a spatula.

6. 6

   Stir in the soy sauce, fish sauce, sugar, and white pepper, tossing the rice constantly to ensure even coating.

7. 7

   Add the cooked chicken and the peas and carrots back into the pan, stir-frying for another 2-3 minutes until everything is heated through.

8. 8

   Garnish with sliced green onions and serve immediately.