Type what you have

Ingredients

• ✓ rice
• vegetable oil
• egg
• green onion
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in hot oil; cook until crispy on the bottom, 2 to 3 minutes.
2. 2 Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top and season with soy sauce.

By caquilter

Ingredients

• ✓ rice
• beef flank steak
• coconut milk
• green curry paste
• hot chile paste
• basil
• white sugar

Instructions

1. 1 Slice beef against grain into 1/4-inch slices.
2. 2 Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
3. 3 Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

By Chuck Mac

Ingredients

• ✓ rice
• olive oil
• onion
• garlic
• vegetable broth
• water
• romaine lettuce
• soy sauce
• lime juice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Ingredients

• ✓ rice
• cooking spray
• ground beef
• onion
• celery
• cream of chicken soup
• almond
• water
• soy sauce
• chow mein noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet for 5 minutes. Add onion and celery; cook and stir until vegetables have slightly softened, about 5 minutes. Remove from heat.
3. 3 Mix together condensed soup, cooked rice, almonds, water, and soy sauce in a large bowl until well combined. Stir in beef mixture. Pour into the prepared baking dish. Top with chow mein noodles.
4. 4 Bake casserole in the preheated oven until heated through, about 20 minutes.

By Cindy

Ingredients

• ✓ rice
• cooking spray
• onion
• pea
• carrot
• butter
• turkey
• soy sauce
• sesame oil
• egg

Instructions

1. 1 Coat a large pan with cooking spray. Add onion and sauté over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
2. 2 Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

By LBURDICK

Ingredients

• ✓ rice
• cornstarch
• chicken stock
• soy sauce
• sesame oil
• vegetable oil
• shrimp
• vegetable
• ginger
• garlic powder

Instructions

1. 1 Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2. 2 Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3. 3 Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

By Campbell's Kitchen

Ingredients

• ✓ rice
• canola oil
• egg
• carrot
• salt
• black pepper
• garlic
• pea
• scallion
• soy sauce

Instructions

1. 1 Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2. 2 Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3. 3 Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

By SHYLAHRIDGWAY

Ingredients

• ✓ rice
• green onion
• soy sauce
• sesame seed
• korean chile pepper powder
• sugar
• sesame oil
• romaine lettuce
• cucumber
• tofu

Instructions

1. 1 Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
2. 2 Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

By tamzie

Ingredients

• ✓ rice
• tofu
• soy sauce
• vegetable oil
• onion
• carrot
• egg
• tomato
• sugar
• salt
• white pepper

Instructions

1. 1 Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
3. 3 Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
4. 4 Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

By barbara

Ingredients

• ✓ rice
• butter
• pork loin chop
• green onion
• carrot
• broccoli
• egg
• pea
• soy sauce
• garlic powder
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes.
3. 3 Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set.
4. 4 Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger.
5. 5 Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy!

By Olies

Ingredients

• ✓ rice
• vegetable oil
• green onion
• ham
• pea
• carrot
• egg
• bean sprout
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir green onions in hot oil for 1 minute. Add ham, peas and carrots, and beaten eggs. Cook and stir until egg is completely cooked. Add cold rice and bean sprouts; cook and stir until rice is heated through. Remove from heat; season with soy sauce, salt, and pepper.

By UBDESIGN

Ingredients

• ✓ rice
• egg
• water
• butter
• vegetable oil
• shrimp
• soy sauce
• sesame oil
• black pepper
• green onion
• salt

Instructions

1. 1 Whisk eggs and water together in a small bowl.
2. 2 Melt butter in a large nonstick frying pan or wok over medium heat. Add egg mixture and cook, without stirring, until almost firm, 1 to 2 minutes. Flip and cook for 1 minute more. Carefully transfer egg to a plate and slice into thin strips, about 2 1/2-inches long.
3. 3 Heat oil in the same pan over medium-high heat. Add rice and cook, stirring constantly, until rice is nicely separated and firm, but not browned, 3 to 5 minutes. Add shrimp, soy sauce, sesame oil, and pepper. Reduce heat to medium and cook, stirring constantly, for 3 minutes. Add green onion and egg strips; cook for 1 minute.
4. 4 Season with salt and additional soy sauce if needed.

By CarissaBryn

Ingredients

• ✓ rice
• vegetable oil
• beef round steak
• tomato soup
• beef consomme
• green bell pepper
• soy sauce
• cornstarch
• sugar
• ground ginger
• garlic salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside, about 10 minutes. Remove beef from the skillet and set aside.
2. 2 Whisk together condensed soup, beef consommé, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until bell peppers have begun to soften, about 10 minutes.
3. 3 Stir in beef; simmer until bell peppers are cooked and flavors have blended, about 20 more minutes. Serve over hot cooked rice.

By TUNA'S MOM

Ingredients

• ✓ rice
• egg
• soy sauce
• butter
• garlic
• green onion
• pea
• carrot
• onion
• pork chop
• salt
• black pepper

Instructions

1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Ingredients

• ✓ rice
• rice wine
• soy sauce
• cornstarch
• pork fillet
• peanut oil
• onion
• curry powder
• water
• spring onion
• salt
• green pea

Instructions

1. 1 Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
2. 2 Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
3. 3 Mix curry powder and water in a bowl to form a paste.
4. 4 Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

By Dandan De

Ingredients

• ✓ rice
• mango nectar
• chicken stock
• cornstarch
• soy sauce
• olive oil
• chicken breast
• onion
• garlic
• red bell pepper
• green bell pepper
• mango

Instructions

1. 1 Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
2. 2 Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
3. 3 Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
4. 4 Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
5. 5 Remove from heat and serve with rice.

By Salt-n-Light

Ingredients

• ✓ rice
• ground beef
• soy sauce
• garlic
• black pepper
• salt
• vegetable oil
• carrot
• green bell pepper
• sweet onion
• butter
• egg

Instructions

1. 1 Cook ground beef, soy sauce, garlic, pepper, and salt in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to a plate; drain grease from the skillet.
2. 2 Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add beef back to the skillet with cooked rice; stir to combine, and heat until warmed through, 2 to 3 minutes.
3. 3 Push beef and vegetable mixture to the sides of the pan; melt butter in the center. Cook and stir egg in melted butter until set, 3 to 4 minutes. Mix egg into beef and vegetable mixture until combined.

By SouthernBellcook

Ingredients

• ✓ rice
• cornstarch
• chicken broth
• soy sauce
• cooking spray
• chicken breast
• broccoli
• celery
• pepper
• carrot
• ginger
• garlic powder

Instructions

1. 1 Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2. 2 Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
3. 3 Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through, 5 to 10 minutes. Serve the chicken mixture over the rice.

Ingredients

• ✓ rice
• olive oil
• onion
• garlic
• ginger
• garlic salt
• chicken breast
• curry powder
• chicken bouillon granules
• thyme
• water
• potato
• green bell pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
2. 2 Pour water into the saucepan; add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer until tender, about 5 minutes more.
3. 3 Serve curry over hot cooked rice.

By Michelle

Ingredients

• ✓ rice
• coconut aminos
• rice wine vinegar
• brown sugar
• ginger
• garlic
• sesame oil
• chicken thigh
• cornstarch
• water
• green onion
• sesame seed

Instructions

1. 1 Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable plastic bag; carefully squeeze the bag to combine. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.
2. 2 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
3. 3 Remove chicken thighs from marinade, allowing excess to drip back into the bag, and reserve. Place thighs in a single layer on the prepared pan.
4. 4 Cook in the preheated broiler 6 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
5. 5 Meanwhile, pour marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 5 minutes; set aside.
6. 6 Whisk cornstarch and water together in a small bowl until smooth; whisk into the skillet. Bring to a boil over medium heat, stirring constantly, until thickened. Add thighs to the skillet; cook until an instant-read thermometer inserted into centers reads 165 degrees F (74 degrees C), 2 to 3 minutes per side.
7. 7 Serve with hot rice; garnish with green onion and sesame seeds.

By Bibi

Ingredients

• ✓ rice
• vegetable oil
• mushroom
• vegetable oil
• pork
• garlic
• ginger
• celery
• onion
• carrot
• red bell pepper
• soy sauce
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.
3. 3 Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.
4. 4 Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.
5. 5 Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

By Carrie Elizabeth

Ingredients

• ✓ rice
• vegetable oil
• ginger root
• garlic
• serrano chile
• chicken breast
• red curry paste
• curry powder
• vinegar
• fish sauce
• sugar
• chicken broth
• coconut milk
• pineapple tidbit

Instructions

1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Ingredients

• ✓ rice
• sesame oil
• olive oil
• shrimp
• pea
• carrot
• corn
• garlic
• egg
• green onion
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until bright pink outside and meat is opaque, about 3 minutes, flipping halfway through.
2. 2 Transfer shrimp to a plate using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Set aside.
3. 3 Add peas and carrots and corn to the skillet; cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, add eggs to the other side; cook to scramble, stirring as necessary, 3 to 4 minutes.
4. 4 Add shrimp, rice, and green onions to the skillet; stir. Drizzle with soy sauce; season with salt and pepper. Stir to combine. Cook until shrimp is reheated, about 2 minutes.

By MonkeyMama

Ingredients

• ✓ rice
• onion
• carrot
• canola oil
• kosher salt
• black pepper
• pea
• garlic
• soy sauce
• egg
• green onion
• mayonnaise
• sriracha
• rice vinegar

Instructions

1. 1 Set an oven rack in the center of the oven and preheat the oven's broiler.
2. 2 Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
3. 3 Broil in the preheated oven for 5 minutes.
4. 4 Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
5. 5 Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.
6. 6 Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
7. 7 Drizzle Sriracha mayo over fried rice and sprinkle with green onions.

By Nicole McLaughlin

Ingredients

• ✓ rice
• butter
• olive oil
• sesame oil
• onion
• carrot
• scallion
• ham
• kimchi
• garlic powder
• soy sauce
• gochujang
• salt
• black pepper

Instructions

1. 1 Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
2. 2 Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

By Diana71

Ingredients

• ✓ rice
• peanut oil
• garlic
• pork chop
• soy sauce
• fish sauce
• mung bean sprout
• white onion
• grape tomato
• thai chile pepper
• cilantro
• egg
• green onion
• white pepper
• lime

Instructions

1. 1 Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
2. 2 Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
3. 3 Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

By Lissa

Ingredients

• ✓ rice
• olive oil
• carrot
• green bell pepper
• shrimp
• onion
• whole kernel corn
• garlic
• egg
• oyster sauce
• soy sauce
• butter
• salt
• egg

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer.
2. 2 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables.
3. 3 Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce.
4. 4 Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed.
5. 5 Serve fried eggs on top of shrimp fried rice.

By mykoreaneats

Ingredients

• ✓ rice
• peanut oil
• egg
• ginger root
• garlic
• teriyaki sauce
• lime juice
• brown sugar
• salt
• red pepper flakes
• pea
• carrot
• broccoli
• green onion

Instructions

1. 1 Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
2. 2 Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
3. 3 Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

By janice tofuri

Ingredients

• ✓ rice
• chicken breast
• baking soda
• chicken broth
• soy sauce
• rice vinegar
• sriracha sauce
• honey
• cornstarch
• sugar snap pea
• scallion
• ginger
• garlic
• canola oil

Instructions

1. 1 Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. Set aside for 15 minutes.
2. 2 Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, ginger, and garlic in a separate bowl.
3. 3 Rinse chicken thoroughly in a colander; pat dry.
4. 4 Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.
5. 5 Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.

By Frankie

Ingredients

• ✓ rice
• chicken thigh
• soy sauce
• brown sugar
• black pepper
• vegetable oil
• onion
• garlic
• egg
• soy sauce
• sugar
• white pepper
• green onion
• cilantro

Instructions

1. 1 Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
2. 2 Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
3. 3 Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
4. 4 Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled; mix into chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
5. 5 Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.

By natty's pantry