Spicy Chicken Fried Rice

Ingredients

• 3 Tablespoon butter (divided)
• 2 medium carrots (peeled and diced)
• 1 medium white onion (diced)
• 3/4 cup frozen peas
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• salt and pepper
• 3 eggs (whisked)
• 4 cups cooked and chilled rice (I prefer jasmine rice)
• 2 cups cubed cooked chicken (about 1 lb chicken breasts)
• 3-4 Tablespoons fish sauce (or soy sauce)
• 1 Tablespoon toasted sesame oil (or more to taste)
• 3 Tablespoons sriracha (or more/less to taste)
• 1 teaspoon chili flakes (optional)
• 3 green onions (thinly sliced)

Instructions

1. 1

   Sauté veggies: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add carrots, onion, peas, garlic, and ginger, then season with salt and pepper. Sauté for 3–4 minutes until soft.

2. 2

   Cook eggs: Push the veggies to one side of the skillet (or remove them if needed). Add 1 tablespoon of butter to the empty side, let it melt, then scramble the eggs until fluffy. Mix the eggs with the veggies.

3. 3

   Fry rice: Add the last 1 tablespoon of butter to the skillet and melt. Stir in chilled rice, cooked chicken, fish sauce, sesame oil, sriracha, and chilis (optional). Cook for 3 minutes, stirring constantly.

4. 4

   Finish & serve: Remove from heat, stir in green onions, and serve warm.