Chicken Fried Rice

A few months ago, I made a post about a healthy shrimp fried rice I had a made a long time ago. While that dish was fantastic, especially for being a healthier version, I had been wanting to try the "regular" version for awhile.

I had quite a bit of leftover rice from the Chinese Lemon Chicken dish I made last week, so I reheated that rice for about 30 seconds to prep it for the fried rice. I found this recipe on allrecipes.com and followed the highest rated comment rather than the recipe, and it was so good.

If you have leftover, cooked rice, you should use it for this dish. Just make sure it's not too cold when added to the wok or skillet because it may turn out too gummy. I used low-sodium soy sauce, and it tasted just fine.
Lastly, the recipe called for oyster sauce, which I didn't have. Consequently, I made my own quick version based on some advice I found online that didn't require oysters. The recipe for the sauce may be found below. Oyster sauce is more of a sweet/salty thickener, so the adapted recipe is based on that premise.
Enjoy!

Chicken Fried Rice

adapted from a comment (MaryTee) on allrecipes.com

3 cubed chicken breast pieces
salt
pepper
garlic powder
onion powder
1 Tbsp oyster sauce (recipe below, if you don't have store-bought)
2 Tbsp butter

1 Tbsp sesame oil
3 cloves of minced garlic
2 eggs (or egg whites)
8 oz bag of frozen carrots/pea medley

1/2 medium onion, chopped

2 tablespoons soy sauce (I used low sodium)

3-4 cups cooked white rice (I used Jasmine rice; you could also use brown rice)
2-3 green onions

Cube 3 uncooked chicken breast into little pieces and seasoned it with salt, pepper, garlic powder, onion powder, and a tablespoon of oyster sauce. Heat up butter with sesame oil, then add minced garlic with the chicken. In a wok or cast-iron skillet, cook the meat until it is no longer pink (about 5-8 minutes).

Add scrambled eggs to the meat. Cook for 3-4 minutes, then add a 16oz bag of frozen peas/carrots mixture. I mix in about 3.5 cups of cooked Jasmine rice (must be cold but not fresh out of the refrigerator. Microwave the rice for 20 sec.). Add soy sauce and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste.

Homemade "Oyster" Sauce (w/o oysters)
adapted from various sources

1/2-1 slice of fresh, grated ginger
2 Tbsp soy sauce
1/2 tsp sugar (or substitute sweetner or 1/4 tsp agave nectar????)
1 tsp cornstarch
1 1/2 Tbsp water

Grate the ginger in a 1 or 2-cup measuring cup. Add in all the other ingredients, and stir them well. Microwave the mixture for 30 seconds.