Ingredients
Scale
- 1 pound of skinless chicken breast
- 2 cups of day old Jasmine rice
- 12 oz bag of frozen peas and carrots
- 3/4 cup soy sauce
- 3 eggs
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 tablespoon toasted sesame seeds
- 1 tablespoon green onion
Instructions
- Cube chicken breast into bite sized pieces and place in a medium sized bowl. Add 1/2 cup of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of rice wine vinegar, and 3 minced garlic cloves . Mix together to combine.
- Cover bowl and marinate chicken in the refrigerator for at least an hour but up to 6 hours.
- Heat your griddle to medium, making sure to leave one side cooler. Add olive oil to griddle surface and cook chicken until it reaches an internal temperature of 165 degrees. Move chicken to cooler side of the griddle.
- Add frozen carrots and peas to griddle and cook for a few minutes, then add day old rice. Add 1/4 cup soy sauce and 1 teaspoon sesame oil to rice and more as needed while cooking the rice. The rice should be brown from the soy sauce and warmed all the way through. Move rice and veggies over to the cooler side of the griddle with chicken.
- Beat 3 eggs together then cook on the griddle. Combine rice, veggies, eggs and chicken together and give one finally mix together.
- Plate fried rice, add more soy sauce as needed, then garnish with toasted sesame seeds and green onions.
- Prep Time: 1 hours
- Cook Time: 20 minutes
