Chicken Fried Rice
- 8 oz. boneless skinless chicken breast or thigh, marinated*
- 1 to 1 1/2 uncooked day-old rice
- 6-8 oz. brussel sprouts (or chopped broccoli, cabbage, etc.)
- 3 eggs, beaten until homogenous
- 1/4 yellow onion, sliced
- 3 pieces green onion; whites thinly chopped, greens sliced on diagonal for garnish
- 5-6 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- Kosher salt and black pepper, to taste
- Sesame oil and unsalted butter, to taste (optional)
- Slice chicken and place in a small bowl, then stir in marinade ingredients to combine. Let sit 10 minutes. In the meantime, prep all other ingredients. If using brussel sprouts: nip the stems, slice in half, and slice each half into thirds or fourths.
- Preheat nonstick pan or deep-cut skillet with 2 tablespoons oil on medium-high, at least a few minutes. Add both kinds of onions and cook for 2 minutes.
- Once onions are softened, add chicken and cook for 5-6 minutes. When chicken is ~80% cooked through, add the garlic. Cook for 2 minutes, until garlic is fragrant.
- Preheat separate pan to scramble eggs. Add brussel sprouts to the alliums and chicken. Let cook 2 minutes or until greens are wilted. In the meantime, scramble eggs.
- Add the rice, soy sauce, hoisin sauce, scrambled eggs, and sesame oil + butter if you’re using it. Stir until rice is cooked through, about 2-3 minutes.
- Sprinkle on tops of green onions, sesame seeds, sliced nori, and sriracha.
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon kosher salt
- Black pepper, to taste