Fried rice for the weeknight win!
I love including fried rice recipes on my clients’ menu. The variations are endless, and it stays fresh in the fridge all week. Having worked my way through numerous fried rice recipes over the years, I’ve uncovered some of its secrets. This recipe provide a great chance to showcase these techniques.
One valuable tip is to cook the ingredients in stages, as each has its own cooking time. Start by marinating and cooking the chicken first, giving it a nice golden color while preserving its juiciness. Then, stir-fry the vegetables in batches to prevent overcrowding the pan, which can lead to steamed rather than crisp veggies. After setting aside the chicken and vegetables, give the rice some time to crisp up in olive oil, allowing it to absorb the developed flavors in the pan. This is what gives the rice that flavor and crunch, making it fried rice and not a pilaf. Remember to season as you go.
As simple as cooking rice may be, it’s even more convenient to microwave a frozen bag for 3 minutes. I always keep frozen basmati or jasmine rice on hand for a quick side or to use in stir-fries. Once cooked and cooled, the grains firm up, ensuring they stay separate and firm when stir-fried instead of becoming mushy.
Chicken Fried Rice
Ingredients
For the chicken:
For the stir-fry:
Instructions
-
Step 1
Season the chicken with the salt. Combine the remaining marinade ingredients in a medium bowl, whisk with a fork to combine, and add the chicken. Set aside while you prep the stir-fry ingredients.
-
Step 2
Heat 1 tablespoon olive oil in a large nonstick skillet or wok over medium-high. Add the chicken and cook, undisturbed for 5 minutes, then stir and use a wooden spoon to break into smaller pieces. Continue to stir-fry until just cooked through, 2-3 minutes more (160°F). Remove to a large bowl.
-
Step 3
Heat another tablespoon olive oil and add the onion, bell pepper and carrot, along with a pinch of salt, and cook 5-7 minutes, until browned and slightly softened. Add half of the minced garlic and cook until fragrant, about 1 minute. Remove to the bowl with the chicken.
-
Step 4
Add another tablespoon olive oil and the mushrooms and peas, along with a pinch of salt. Cook until the mushrooms are nicely browned, about 4 minutes. Add the remaining minced garlic and cook until fragrant, about 1 minute. Remove to the bowl with the chicken and other cooked vegetables.
-
Step 5
Add another tablespoon olive oil to the pan and then the rice along with a pinch of salt. Cook, stirring frequently, for about 3 minutes, to warm up the rice and break up any clumps. Then, spread the rice out in the pan and allow to cook and crisp up a bit on the bottom, about 1 minute. Stir, then spread out and cook undisturbed, again, for another minute or so to crisp up on the other side. Continue this process of stirring and crisping until the rice is just how you like it (taste it as you go).
-
Step 6
Lower the heat to medium, move the rice to the sides of the pan, and make a well in the center of the pan. Add 1 teaspoon olive oil and then the eggs, along with a pinch of salt. Stir and cook the eggs until just scrambled. Stir to incorporate into the rice.
-
Step 7
To the pan add the chicken and cooked vegetables, tamari, rice vinegar, and scallions. Stir to combine. Taste and adjust for seasoning. Serve with cilantro.
Note
This dish will keep for up to 5 days in the fridge.
User Reviews