4 cups cooked day-old white rice
1 cup shredded cooked chicken
6 garlic cloves, minced
1 serrano chili pepper, thinly sliced
¼ cup low-sodium soy sauce
3 tbsp vinegar
Vegetable oil for pan
Method of Preparation
Heat a pan to medium and drizzle enough oil to coat the pan. Add garlic and serrano chili and stir to cook.
Once the garlic is fragrant and golden brown, add chicken, soy sauce, and vinegar. Stir well and allow to slightly fry until the liquid has evaporated and the chicken is a little crispy.
Add a little more oil and mix in the rice. Allow to cook for about 5 minutes, while stirring occasionally.
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