Risotto-Style Chicken Fried Rice

Instructions

1. 1

   Dice the cooked chicken breast into bite-sized pieces and set aside.

2. 2

   Finely chop the onion and mince the garlic cloves.

3. 3

   Heat the olive oil in a large skillet or wide saucepan over medium heat.

4. 4

   Add the chopped onion and sauté for 2-3 minutes until softened and translucent.

5. 5

   Add the minced garlic and cook for another 30 seconds until fragrant.

6. 6

   Stir in the cooked white rice and mix well to combine with the onion and garlic.

7. 7

   Pour in about half of the chicken broth (250ml) and stir gently, allowing the rice to absorb the liquid. Add more broth gradually, stirring frequently, until the rice is creamy and most of the broth is absorbed (about 10 minutes).

8. 8

   Add the diced cooked chicken, frozen peas, dried thyme, black pepper, and salt. Stir well and cook for another 3-4 minutes until the peas are heated through and the chicken is warmed.

9. 9

   Remove the pan from heat and stir in the grated Parmesan cheese until melted and creamy.

10. 10

    Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan if desired.