Sticky Glazed Chicken Fried Rice

Ingredients:

2 cups cooked and cooled jasmine rice

1 pound chicken breast or thighs, diced

2 tablespoons vegetable oil

2 eggs, lightly beaten

1/2 cup frozen peas and carrots

3 green onions, sliced

2 cloves garlic, minced

For the glaze:

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 tablespoon brown sugar

1 teaspoon cornstarch mixed with 2 tablespoons water

Directions:

Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.

Add diced chicken and cook until browned and fully cooked. Remove and set aside.

In the same pan, add remaining oil and scramble the eggs until just set. Remove and set aside.

Add garlic and sauté briefly until fragrant.

Toss in peas and carrots and cook for 2–3 minutes.

Add the cooked rice, breaking up any clumps, and stir-fry for several minutes.

Return chicken and eggs to the pan and mix well.

In a small bowl, combine all glaze ingredients and pour over the fried rice.

Stir everything together until the sauce thickens and evenly coats the rice.

Add green onions, toss once more, and serve hot.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 510 kcal | Servings: 4 servings