Wednesday, November 9, 2011

Chicken Fried Rice

I love fried rice. I've made it at home a few times but it always involved a packet of stuff from the grocery store, which was probably 99% salt.  I found this recipe on Annie's blog.  She has a lot of great recipes and ideas.  

I changed this one up a little bit based on food we had at home and the fact that Mr. T is not a fan of eggs.  I went with chicken breast, a whole cup of veggies, and dropped down to 2 eggs.  Annie's original recipe is linked below so you can see the original.

Chicken Fried Rice

(adapted from Annie's Eats)

1 pound boneless skinless chicken breast, cubed
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon cornstarch
2 tablespoon vegetable or canola oil, divided
2 eggs, beaten
2 stalks green onions, minced
4 cups leftover brown rice
1 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce
Few drops sesame oil

In  a medium mixing bowl, combine the chicken, salt, pepper and cornstarch, and toss well to coat the shrimp.  Let sit at room temperature for 10 minutes.  Heat a large skillet or wok over high heat.  When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil.  Swirl to coat the pan well.

Add the chicken to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface.  (You may need to do this in two batches to ensure even cooking.)  Let it cook for one minute, then flip and cook for an additional minute, so that the chicken is about 80% cooked through.  Remove to a plate and set aside.

Lower the heat on the pan to medium.  Add the eggs to the pan and stir quickly, to break up and scramble the eggs.  When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the chicken.

Use paper towels to wipe the pan clean and return the pan to high heat.  Add the remaining 1 tablespoon of oil, swirling to coat.  Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds.  Add the rice to the pan and mix well to combine with the green onions.  Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

Drizzle the soy sauce all over the rice, and toss again.  Add the peas and carrots, the cooked chicken and eggs, and the sesame oil to the pan.  Toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional soy sauce to taste, if needed.  Serve.

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