Chicken Fried Rice

Fried Rice.jpg

Chicken Fried Rice

  • Vegetable oil (or any neutral oil)

  • 1lb raw chicken or cooked chicken, thinly sliced

  • 2 carrots, peeled and diced

  • 1 head broccoli, cut into small florets

  • 1 cup chopped cabbage

  • 1 cup frozen peas

  • 1 Tbs. fresh grated ginger

  • 2 cloves minced garlic

  • 1 shallot, thinly sliced

  • 3 cups leftover rice

  • 3 Tbs. soy sauce plus more to taste

  • 1 Tbs. sesame oil

  • Garnish with cilantro and toasted crushed peanuts

In a large wok or frying pan heat a couple tablespoons oil over medium high heat until barely smoking. Add the chicken and cook until the chicken is cooked through and the edges are crispy (about 4 to 6 minutes if using raw chicken). Remove the chicken and set aside in a large bowl.

In the same wok add the carrots and broccoli and cook for about 4 to 6 minutes or until fork tender, adding more oil if needed. Add the peas and cabbage and cook for about 3 to 5 minutes or until the cabbage is soft and the peas are cooked through. Remove the vegetables from the wok and place in the bowl with the chicken.

In the same wok add the ginger, garlic, and shallot and cook for about 30 seconds, adding more oil if needed. Add the rice to the pan and flatten with the back of a spoon into an even layer in the pan. Let the rice cook for about 2 to 4 minutes, allowing the edges to become crispy.

Add the vegetables back to the pan and drizzle with soy sauce and sesame oil. Toss well and add more sauce if needed.

Serve fried rice with chopped fresh cilantro and roasted peanuts.

(***Optional: serve with fish sauce, hot sauce, hoisin sauce, and oyster sauce and let people customize their fried rice)

Fridge ForagingAmanda Frederickson1 Comment