Comes together so quickly with leftover rice! Made with chicken, eggs, vegetables and white or brown rice. SO GOOD.
5 stars (15 ratings)
Ingredients
⅓cupoyster sauce
2tablespoonsrice vinegar
¼teaspooncrushed red pepper flakes
1poundboneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper, to taste
2tablespoonsvegetable oil, divided
1small onion, diced
1 (3.5-ounce)packageshiitake mushrooms, stemmed and choppped
2medium carrots, diced
3clovesgarlic, minced
1tablespoonfreshly grated ginger
½cupfrozen green peas
1tablespoontoasted sesame oil
4cupsleftover white or brown rice
3large eggs, beaten
2green onions, thinly sliced
2teaspoonstoasted sesame seeds
Instructions
In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic and ginger until fragrant, about 1 minute.
Stir in green peas until heated through, about 1-2 minutes; set aside .
Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.