How to make CHICKEN FRIED RICE 2.0 - This updated version is my BEST by far

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

Rinse and drain 2 cups of jasmine rice.

Cook the rice with 3 cups of water and chicken bouillon in a rice cooker.

Spread the cooked rice on sheet trays to cool down.

Let the rice cool to room temperature or refrigerate for a few hours.

Cut 1 pound of chicken breast into 1/4 inch thick pieces against the grain.

Mix the chicken with water, soy sauce, cornstarch, and avocado oil; let it rest for about an hour.

Prep vegetables: use fresh carrots and thawed frozen peas.

Heat a flat top griddle on medium and low settings for temperature control.

Melt 2 tablespoons of butter and add a touch of oil on the griddle.

Add the carrots and onions to the griddle and cook until they have a little color.

Beat 2 eggs and have them ready to add to the mix.

Add the peas to the griddle after the carrots and onions have started cooking.

Add fresh garlic to the butter on the griddle and let it mellow out.

Add the cooled rice to the griddle, mixing it with the garlic.

Add avocado oil for the chicken and toss the chicken on the griddle.

Add soy sauce and oyster sauce to the rice mixture.

Add the beaten eggs directly on top of the rice and mix in.

Add the tops of the green onions and a touch of sesame oil; mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens