Instructions
Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then remove and set aside.
Step 2 In the same pan, add remaining oil and sauté carrots and peas until tender.
Step 3 Add cooked rice, soy sauce, and sesame oil, stirring well to combine.
Step 4 Fold in scrambled eggs and set fried rice aside.
Step 5 In a bowl, mix flour with salt, pepper, and garlic powder.
Step 6 Dip chicken pieces into beaten eggs, then coat in seasoned flour and cornstarch.
Step 7 Heat oil in a deep pan and fry chicken until golden and crispy, then drain on paper towels.
Step 8 In a saucepan, combine soy sauce, brown sugar, honey, vinegar, ginger, and garlic, simmering over medium heat.
Step 9 Mix cornstarch with water and add to the sauce, cooking until thick and glossy.
Step 10 Toss fried chicken in the sweet soy glaze until fully coated.
Step 11 Serve glazed chicken over a bed of fried rice.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat fried rice in a skillet with a splash of water to refresh texture.
Reheat chicken in the oven or air fryer to help maintain crispiness.
Avoid overheating the sauce to prevent it from becoming too thick.
Freeze components separately for up to 2 months for best quality.
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