Buffalo Chicken Fried Rice
- FOR THE BUFFALO CHICKEN:
- 2 whole Boneless, Skinless Chicken Breasts
- 1/4 cups Buffalo Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Brown Sugar
- 1/2 teaspoons Red Pepper Flakes
- FOR THE RICE:
- 1 teaspoon Butter
- 3 cloves Garlic, Smashed
- 1/2 whole Red Onion, Chopped
- 2 whole Eggs
- 1-1/2 cup Cooked White Rice
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Buffalo Sauce
- Cilantro Or Parsley For Garnish
- For the Buffalo chicken:
- Preheat oven to 325u0b0F and add chicken breasts to a greased baking dish. Combine the remaining ingredients (for the sauce), and pour on top of the chicken. Bake in the oven for 20-30 minutes or until chicken is cooked through and no long pink in the center. When chicken is finished cooking, set aside on a plate for 5-10 minutes, then cube or shred.
- For the rice:
- Heat butter in a skillet on medium-high and add smashed garlic cloves. Saute for 30 seconds, then add in chopped onion. Allow onions to cook for 3-4 minutes, then crack in eggs. Scramble eggs with the onion and garlic then add shredded chicken, cooked rice, soy sauce, and Buffalo sauce. Toss everything together to combine and for the chicken and rice to heat through. Split up servings, garnish with cilantro or parsley, and enjoy!
buffalo chicken, chicken breasts, ubc, soy sauce, brown sugar, red pepper, rice, butter, garlic, red onion, eggs, soy sauce, buffalo sauce, cilantro
Taken from tastykitchen.com/recipes/sidedishes/buffalo-chicken-fried-rice/ (may not work)