Fried rice with chicken

Rinse the rice in cold water until the water runs clear.
In a medium-sized saucepan, combine the rinsed rice, water, vegetable oil, and salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork and let it cool.
In a bowl, combine the diced chicken, soy sauce, sesame oil, and black pepper. Mix well and let it marinate for about 15 minutes.
Heat a large skillet or wok over medium-high heat and add 15 ml (1 tablespoon) of vegetable oil.
Add the marinated chicken and stir-fry until it's cooked through, about 5-6 minutes. Remove the cooked chicken from the pan and set it aside.
In the same skillet or wok, add the remaining 30 ml (2 tablespoons) of vegetable oil.
Add minced garlic and chopped onion. Stir-fry for 1-2 minutes until they become fragrant and slightly softened.
Add the diced carrots and green peas to the skillet and stir-fry for another 2-3 minutes until the vegetables are tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are cooked but still slightly runny.
Add the cooked rice and the previously cooked chicken back into the skillet with the vegetables and eggs. Stir everything together.
Pour soy sauce and oyster sauce (if using) over the fried rice. Stir well to evenly distribute the sauces.
Taste the fried rice and adjust the seasoning with salt and pepper as needed.
Cook for an additional 2-3 minutes, stirring continuously, until everything is heated through.
Garnish the chicken fried rice with chopped green onions (scallions).
This recipe serves approximately 4 people. Adjust the ingredients accordingly if you need to make more or less.

Ingredients

Rice

Chicken

Fried Rice

Instructions