Kori's Chicken Fried Rice
My daughter created this amazing dish & it has become a staple in our house! Your family will love this EASY, protein packed chicken & rice combo with the yummiest gluten free sauce ever! It’s better than the restaurants.
Ingredients
Sauce:
- 4 tbsp soy sauce gluten-free or coconut aminos
- 4 tbsp oyster sauce gluten-free
- 1 tsp ground black pepper
- 2 tbsp sugar
Fried Rice:
- 2 cups rice
- 2-3 chicken breasts, cubed (depending on taste)
- 2 tsp minced garlic
- 1 onion finely diced
- 2-3 cups frozen peas
- 4-5 large carrots peeled & diced
- 3 eggs whisked
- cooking oil
- salt & pepper to taste
Instructions
- In a small bowl, combine all sauce ingredients & set aside. Prepare rice in a saucepan according to rice directions.
- Chop chicken & pour into a medium bowl. Then pour 1/4 of the sauce on chicken & toss to coat, let marinate. Set aside remaining sauce. Chop & prepare veggies & whisk eggs in a bowl.
- Over medium heat in a wok or large saucepan, add cooking oil & chicken & heat until cooked through. Drain some of the juices & pour onto a plate to set aside. Next, cook eggs in wok & set aside on a plate. Next, pour veggies & garlic in wok & cook until soft.
- Then, add eggs, chicken, rice, & remaining sauce into veggies & mix to combine. Serve hot!
Notes
Extra: We love to double batch this recipe & have a ton of leftovers for lunches!
Protein: You can substitute the protein with any protein or leave it out completely. Same with veggies!
Storage: Keep in a sealed container in refrigerator for up to a week.
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