A perfect reason to make chicken fried rice is when you happen to have a lot poultry leftover and don’t know what to do with it. This version comes together quickly and works no matter what combination of veggies you have in your fridge. It’s super simple, satisfying, and taste amazing.
Serves 2
1 tbsp vegetable oil
1/2 onion, finely chopped
1 garlic clove, minced
1/2 cup frozen peas
1/2 cup shiitake mushrooms
1/2 cup broccoli florets
2-3 cups cooked rice, preferably Thai jasmine
Chicken leftovers, cut into small pieces
2 tbsp rice wine (can be substituted for dry white wine)
2 tbsp soy sauce, tamari
1 tbsp fish sauce (or oyster sauce)
3 tbsp sesame oil
1 egg
Fresh chives, finely chopped
Salt and pepper
1. Heat the vegetable oil in a large skillet over high-medium.
2. Add the onion, garlic with a pinch of salt, and let it sweat for two minutes until it becomes soft.
3. Add frozen peas, shiitake mushrooms and broccoli florets. Season with salt and pepper and sauté for 3-4 minutes.
4. Meanwhile, in a small bowl, combine rice wine, soy sauce, fish sauce, sesame oil. Set aside ready to use.
5. Add the cooked rice, the chicken and the small bowl with the sauce to the pan and stir fry for about 2-3 minutes.
6. Slide the chicken fried rice to one side of the pan and add the egg on the open side.
7. Scramble the egg.
8. Remove from the heat, and stir to combine.
9. Top with chopped chives.
Cheers Xx
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