Chicken Fried Rice

Still without my oven, I have been focusing on stove top meals.  It has given me the opportunity to work on a few new dishes that I've been meaning to tackle.  This is my first stab at Chicken Fried Rice.  And it turned out well.  I think I will try to scale up some of the flavors in future versions, but overall it was a solid and tasty meal.  Leftover rating: 9/10.  Impressive for a rice dish.

The trick to stir frying anything is make sure everything is prepped in advance.  Have all of your ingredients grouped together by when they are added to the wok.  Once that sucker is blazing hot you don't have much time to be futzing around.

 

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So here is what you need:

1 cup uncooked jasmine rice

10 medium shitake mushrooms, cut into 1/2" pieces

4 tablespoons peanut oil

2 large eggs

1 boneless, skinless chicken breast, cut into 1/2" pieces

1 carrot, finely shredded

4 scallions, thinly sliced on a bias

1 clove garlic, peeled and minced

1 teaspoon dried red chili flakes

1 tablespoon fresh ginger, peeled and grated

4 tablespoons soy sauce

1 teaspoon sesame oil

1/2 cup frozen peas

Bring 2 1/2 cups of water to a boil in a medium saucepan.  Add the rice, reduce the heat, and simmer for 15 minutes.

While the rice cooks, prep your vegetables.  Put the shredded carrots and sliced scallions into a bowl.  Put the chopped mushrooms, minced garlic, grated ginger, and red pepper flakes in a second bowl.

Run the peas under cool water until defrosted.  Place them in a third bowl.  Cut the chicken breast into 1/2" pieces.  Heat one tablespoon of the peanut oil in the wok over medium-high heat.  Once hot, put the chicken into the wok and stir fry until fully cooked.  Put the chicken into the bowl with the peas.  Wipe out the wok with paper towel.  Scramble the eggs in a small bowl and add a pinch of salt.  Heat another tablespoon of peanut oil in the wok over medium-high heat.  Once hot, add the beaten egg.  Swirl the wok a bit, allowing the egg to form a thin pancake.  Once the egg is cooked through, move the egg over to a cutting board.  Wipe out the wok with paper towl.  Chop the egg up into 1/2" pieces and put them into the bowl with the chicken and peas.

 

Heat the  remaining two tablespoons of peanut oil in the wok over HIGH heat.  Once hot, add bowl one with the scallions and carrots and stir fry for 2 minutes.  Add bowl two with the mushrooms, garlic, ginger, and pepper flakes and stir fry for an additional minute.  Add the soy sauce, sesame oil and cooked rice and stir fry for 4 minutes.  Add bowl three with the chicken, egg, and peas and stir fry for an additional 4 minutes.

This dish can also easily be made vegetarian by omitting the chicken or swapping it out with firm tofu.

 

I hope you enjoy it.

Gambe!