Buffalo Chicken Fried Rice

We need to talk about this Buffalo Chicken Fried Rice. It was made on a total whim the other day, and worked out so wonderfully, I’m predicting it might just became a regular in the Food and the City dinner roster.


I’m also predicting that this will become one of your favorite things to consume, and then we can all start a group called “True life: I’m addicted to Buffalo Chicken Fried Rice”, filled with meetings and group road-trips and everything.

Please make this. Tonight.

Buffalo Chicken Fried Rice

2 boneless, skinless chicken breasts
1 1/2 cups cooked white rice
1 teaspoon butter
1/2 red onion, chopped
2-3 garlic cloves, smashed
2 eggs
2 tablespoons soy sauce
1 tablespoon buffalo sauce
cilantro or parsley for garnish

for the sauce:
1/4 cup buffalo sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes

Preheat your oven to 325 degrees and add your chicken breasts to a greased baking dish. Combined all of the ingredients for the sauce, and pour it 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 to a plate for 5-10 minutes, then cube or shred. 

Heat butter in a skillet on medium-high and add your smashed garlic cloves. Saute for 30 seconds, then add in your chopped onion. Allow onions to cook for 3-4 minutes, then crack in your eggs. Scramble eggs with the onion and garlic then add in your shredded chicken, cooked rice, soy sauce, and buffalo sauce. Toss everything together to combined and for the chicken and rice to heat through. Split up servings and enjoy!


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