Chicken Fried Rice
Main ingredient: Crysbro Fresh Boneless Chicken Breast / Thighs
Ingredients
For the Chicken Marinade
- 500g Crysbro Fresh Skinless Chicken Breast (or Thighs), cut into bite-sized cubes
- 1 tbsp Dark Soy Sauce
- 1 tsp Garlic paste / crushed garlic
- 1 tsp Ginger paste / grated ginger
- 1 tsp Roasted Sri Lankan Chili Powder or Chili Flakes
- ½ tsp Crushed Black Pepper
- Salt to taste
For the Fried Rice
- 3 cups Cooked Basmati or Samba Rice (chilled or day-old works best)
- 2-3 tbsp Vegetable Oil or Sesame Oil
- 3 Large Eggs, lightly beaten
- 1 cup Carrots, finely diced
- 1 cup Leeks or Spring Onions, finely sliced
- 1 medium Yellow Onion, chopped
- 2 Green Chilies, finely chopped
- 1½ tbsp Soy Sauce
- 1 tbsp Oyster Sauce (optional)
- Freshly ground black pepper & salt to taste
Instructions
Marinate the Fresh Crysbro Chicken15 minutes
In a bowl, combine the Crysbro fresh chicken cubes with soy sauce, garlic, ginger, chili powder, black pepper, and a pinch of salt. Set aside to marinate for 15–30 minutes to lock in moisture and natural flavor.
Sear the Chicken6-8 minutes
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated Crysbro chicken and stir-fry until golden brown and cooked through (6–8 minutes). Transfer the cooked chicken to a plate.
Scramble the Eggs & Sauté Veggies3-4 minutes
In the same wok, add a little more oil if needed. Push the oil to the center, pour in the beaten eggs, and scramble quickly until soft curds form. Move eggs to the side, then toss in the onions, green chilies, diced carrots, and sliced leeks. Stir-fry on high heat for 2 minutes so the vegetables remain vibrant and crunchy.
Toss Rice, Chicken & Sauces3 minutes
Add the chilled cooked rice and the cooked Crysbro chicken into the wok. Drizzle over the remaining soy sauce and oyster sauce. Stir-fry vigorously on high heat for 2–3 minutes until the rice absorbs the flavors uniformly. Adjust seasoning with black pepper and salt. Serve hot!
