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Pan-Seared Chicken Fried Rice
A pan-seared Asian fried rice with baked chicken thigh, ginger and carrots, finished with sesame oil, oyster sauce and chili garlic sauce, served over jasmine rice.
Ingredients
Instructions
Season the chicken thigh and bake it over medium-high heat until well browned, about 8 minutes.
Add the ginger and carrots, cooking until softened, about 8 minutes.
Stir in the sesame oil, oyster sauce and chili garlic sauce for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the chicken simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
