Better Than Takeout Buffalo Chicken Fried Rice

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 25 minutes

配料

1 lb. Chicken Thighs

Salt + Pepper, as needed

2 tbsp. Vegetable Oil, divided

1 cup Shredded Cabbage

¼ cup Shredded Carrots (omit for Kio)

2 Celery Stalks, chopped

3 Garlic Cloves, minced

2 Eggs

4 cups Cooked Long Grain Rice

¾ cup Buffalo Sauce, or more to taste

2 tbsp. Butter, cut into 8 pats

¼ cup Blue Cheese Crumbles

2 tbsp. Chopped Chives

2 tbsp. Fresh Cilantro

Limes Wedges, optional for garnish

步骤

Cut the chicken into bite-sized portions and season with salt and pepper. Heat skillet over medium-high and add 1 tablespoon of vegetable oil. Sauté the chicken until internal temperature has reached 165F, about 10 minutes. Remove the cooked chicken with a slotted spoon from the skillet and set aside.

Add the additional teaspoon of vegetable oil. Sautè the cabbage, carrots, celery, and garlic cloves for 2 minutes. Push the veggies to one side of the skillet, then crack open two eggs and soft scramble on the other side of the skillet.

Once softly scrambled, mix together the eggs with the sautéed veggies, cooked long grain rice, buffalo sauce, and pats of butter. Continue to cook for another 4 - 5 minutes, or until rice has warmed through.

Before serving, sprinkle with blue cheese crumbles, chives, cilantro, and plate with lime wedges for optional garnish.