Description
A quick and delicious fried rice dish spotlighting chicken, with a delightful blend of creamy sauce and vibrant veggies.
Ingredients
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the diced chicken until golden and cooked through. Once cooked, remove the chicken from the pan and set aside.
- Crack the eggs in the same pan, scrambling them gently and cooking until just set. Once done, remove the eggs and add them to the cooked chicken.
- Add the remaining oil to the skillet and sauté the frozen peas and carrots until just tender. Then, add the cold rice to the pan, breaking up any clumps and allowing it to crisp slightly for texture.
- Return the cooked chicken and eggs to the pan, mixing everything together.
- Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce in a separate bowl. Pour the sauce into the pan, stirring everything until evenly coated and heated through.
- Finish with sliced green onions and serve hot.
Notes
To save time, prep the ingredients ahead of time. Feel free to experiment with different vegetables or proteins.
