I’ve gotten a few requests for my chicken fried rice recipe. Not sure if it’s authentic Asian, but I use a lot of the flavors and veggies that I find in chicken fried rice when I get takeout. It’s really not a difficult thing to do, but it does take some work, chopping everything up and getting it ready.
I don’t have a wok, and I don’t think it’s necessary. As long as you have a pan that’s big enough to hold everything at the end, you’re good to go.
All the Asian ingredients can be found in any supermarket. And if you want this dish to be gluten-free, use GF soy sauce and hoisin sauce. La Choy and Kikkoman make them.
I like to start by sautéing all the veggies, then removing them from the pan, putting them in a separate bowl, and then continuing with the chicken. It seems like the best order of business for me.
They say that you should use day-old rice, so, if you plan on making this recipe, boil up some rice the day before, and put it in the fridge. I like to use jasmine rice, but use whatever rice you like.
All measurements for this recipe are approximate. Again, add more of what you like, and take away what you don’t.
Don’t be afraid to explore the international aisle in your supermarket as well as the produce section for interesting veggies that you can add to this dish. I’m not a fan of water chestnuts, but that’s one option. And if you don’t like the little corn cobs, add some frozen corn. Bok choy, mushrooms, and scallions are all great choices.
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1 teaspoon (or more) Chinese garlic sauce
1 teaspoon sesame oil
1 small onion, finely chopped
1cup of finely chopped cabbage
1/2 can of small Asian corn cobs, chopped
1 cup or more chopped broccoli
1 cup mung bean sprouts or pea shoots
1 cup frozen peas (optional)
3 cups of cooked rice
1 1/2 pounds of chicken breast, cut into small cubes
2 eggs
To make the marinade, combine the soy sauce, hoisin sauce, rice vinegar, Chinese garlic sauce, and sesame oil in a bowl.
Cut the chicken breasts into small 1/2-inch cubes and place them in a bowl. Add the marinade to the chicken, and make sure the meat is coated well. Let it marinate for a couple of hours at room temperature, or in the fridge if you need more time.
Get a large pan that will hold everything and put it on high heat. Add an oil with a high smoke point, like peanut oil, avocado oil or grapeseed oil.
Add the onions to the pan and sauté until they’re translucent. Add the cabbage, and let it wither. Add the corn cobs and sauté for a few minutes. Add the chopped broccoli, and continue to sauté. You can add the bean sprouts now, or save them for later if you want them to be very crunchy. Save the peas for later.
When the veggies have softened, pour them into a bowl and return the pan to the stove top. Add a little more oil and let it heat up.
Add the chicken pieces to the pan, pouring in all the marinade with it. Make sure the chicken is thoroughly cooked, and just starts to caramelize.
Scramble the two eggs in a small bowl and add them to the pan, constantly moving the chicken and eggs around to fully cook the eggs.
Add the rice to the pan and mix everything thoroughly. Then return the veggies and mix thoroughly again.
This is where you taste everything. Add what you think it needs. Maybe it’s some soy sauce…maybe a little hoisin…maybe salt and pepper…maybe a little sesame oil. Maybe more of everything! It’s up to your individual taste.
Toss the fried rice with the added seasonings, then add the bean sprouts and the peas, giving it one more good mix.
This chicken fried rice is great as meal in itself, and leftovers are always welcome.
Live the Live ™ 