Servings: 6 people
Ingredients
- 1 lb chicken breast
- Salt, pepper, garlic powder (for chicken)
- 1 cup cornstarch
- 1 tsp each of salt, pepper, garlic powder, paprika, and chili powder (for cornstarch)
- Sesame oil or any oil
- 5 cups cooked long grain white rice
- 12 oz frozen mixed vegetables
- Soy sauce
- 4 eggs
- Chopped green onions
- Sesame seeds
- P.F. Chang's Sesame Sauce
Instructions
- Prior to cooking this recipe make rice following the directions on the package. You will need about 5 cups of cooked rice for the recipe. Let rice cook and put in a container in the refrigerator for at least a couple of hours.
- Cut one pound of chicken into small cubes and season with some salt, pepper, and garlic powder. In a large container combine cornstarch, 1 tsp each of salt, pepper, garlic powder, paprika, and chili powder. Toss chicken around in the cornstarch mixture. Shake off excess and set aside on a plate.
- In a skillet over medium high heat add about 2 tbsp of oil. Add the chicken to the skillet. Cook chicken on both sides until chicken is cooked through and golden brown. Once fully cooked remove the chicken from the pan.
- Add cooked rice and frozen mixed vegetables to the skillet. Add more oil to the rice if needed. Stir well. Season with some salt, pepper, and garlic powder. Add soy sauce. I like to start with 2 tbsp of soy sauce.
- Create a well in the middle and add 4 whisked eggs. Stir eggs around until cooked and mix the eggs with the rice mixture. Stir well and if needed spread the rice mixture between two large skillets if you really want the “fried rice”. If you have a large wok that would be ideal.
- Keep cooking and stirring rice until it’s cooked to your liking. Taste and season with more salt, pepper, garlic powder, or soy sauce if needed.
- Toss the chicken in Sesame sauce and pour the chicken over the top of the fried rice. Add chopped green onions and sesame seeds.
- Let me know if you try it out! Enjoy!
Notes
Making the rice ahead of time and letting it sit in the refrigerator for at least a couple of hours is an important step in this recipe. It helps the rice not be "gummy".
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