Sweet Chili Chicken Fried Rice
Golden chicken, scrambled egg, and vegetables stir fried with cold rice and a sticky sweet chili sauce.
Equipment
- Large skillet
- Spatula
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breast cut in small cubes
- 2 tbsp vegetable oil
- 3 cup cooked cold rice day old
- ½ cup sweet chili sauce
- 2 cloves garlic minced
- 1 cup mixed vegetables peas, carrots, and peppers
- 2 large eggs beaten
- 2 green onions chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame seeds
Instructions
Cooking
- Brown. Cook the seasoned chicken in oil until golden and 165 F.
- Add. Stir in the garlic and vegetables for 3 minutes.
- Scramble. Cook the eggs in the pan and stir them in.
- Toss. Add the rice and sweet chili sauce and cook until hot.
- Serve. Top with green onions and sesame seeds.
Notes
Substitutions: Use peeled shrimp or add chili flakes.
Tips: Use cold rice and a hot pan.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated for 4 servings.