Chicken Fried Rice



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle on tops of green onions, sesame seeds, sliced nori, and sriracha.

* Marinade