High Protein Crispy Garlic Chicken Fried Rice

Ingredients (raw weights)

• 1000 g chicken thigh, boneless skinless, raw
• 4.6 g black pepper, dry
• 4.1 g chili powder, dry
• 6.2 g garlic powder, dry
• 4.8 g onion powder, dry
• 25 g soy sauce, reduced sodium, as sold
• 25 g soy sauce, reduced sodium, as sold
• 9 g olive oil, as sold
• 20 g butter, light, as sold
• 3.8 g fresh parsley finely chopped, raw
• 280 g white rice, cooked
• 30 g butter, light, as sold
• 150 g onion, raw
• 100 g green onion/scallion, raw
• 100 g carrot, raw
• 125 g egg, whole, raw
• 20 g soy sauce, reduced sodium, as sold
• 20 g soy sauce, reduced sodium, as sold
• 40 g oyster sauce, as sold
• 150 g mayonnaise, light, as sold
• 75 g ketchup, no sugar added, as sold
• 75 g sriracha, as sold
• 2.8 g garlic, raw
• 1 g ginger root, raw
• 15 g vinegar, as sold
• milk, 1% low fat, as sold – no amount given (not in macros)

Steps

1. Slice your chicken thighs into cubes, season with black pepper, chili flakes, garlic powder, onion powder, soy sauce, and olive oil.
2. Mix till the color changes, then make the spicy sauce with light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk for desired consistency.
3. Cook your chicken in light butter for 5 minutes on each side till golden brown and crispy.
4. Add fresh parsley, mix till well coated and juicy, then set the chicken aside.
5. In the same pan, add a piece of butter with chopped onions, cook for 8 minutes till caramelized.
6. Add green onions and carrots with the extra seasoning, mix well.
7. Add eggs and keep stirring till scrambled before adding day-old cooked rice with more soy sauce, oyster sauce, and green onion.
8. Give it a final mix till fragrant and delicious, then you're ready to serve with the crispy chicken and the garlic yum yum sauce.