Chicken and Vegetable Fried Rice with Hibachi-Style White Sauce
Ingredients
- 1 cup Mayonnaise Full fat preferred
- 1 tbsp Tomato paste Can sub with ketchup
- 1 tbsp Melted butter Unsalted
- 1/2 tsp Garlic powder
- 1/4 tsp Paprika Sweet paprika
- 1 tsp Sugar White granulated
- 1 tbsp Water To thin the sauce
- 3 cups Chilled white rice Day-old works best
- 1 lb Diced chicken breast Bite-sized pieces
- 2 cups Broccoli florets Cut into small pieces
- 1 cup Cherry tomatoes Halved
- 3 tbsp Soy sauce Low sodium
- 2 tbsp Vegetable oil For stir-frying
Instructions
- Whisk mayonnaise, tomato paste, melted butter, garlic powder, paprika, sugar, and water in a bowl. Chill until ready to serve.
- Heat vegetable oil in a large wok over high heat. Add diced chicken breast and cook until browned, about 5 to 7 minutes.
- Toss in broccoli florets and cook for another 3 minutes until tender-crisp.
- Add chilled white rice and soy sauce, stirring constantly to break up clumps and fry the grains for 4 minutes.
- Gently fold in halved cherry tomatoes and remove from heat.
- Serve the stir-fried rice hot, drizzled generously with the chilled creamy sauce.