This delicious Chinese rice dish is a great way to use leftover rice. Make a double batch of rice for one meal, then cover and refrigerate the cooled leftover rice. The colder the grains, the better, as it helps create an extra-crispy dish. For a fast Asian themed meal, serve Fried rice with Sesame Sugar Snap Peas. In a pinch,use leftover cooked chicken or the meat from a store-bought rotisserie chicken.
Chicken Fried Rice
- 500 gm boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- kosher salt and freshly ground pepper
- 2 cloves garlic, minced
- 4 green onions, white and tender green parts only, chopped
- 3 tablespoon oyster sauce
- 2 tablespoon low-sodium soy sauce
- 940 gm cooked long-grain rice
- 75 gm fresh shelled or thawed frozen peas
- 75 gm carrot
- 3 large beaten eggs
Method of Preparation
- Pre-heat the oven to 375°F(190°C)
- Place the chicken on a baking sheet. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Bake , turning once about halfway through, until opaque throughout, about 25 minutes.
- Remove from the oven and let cool. When the chicken is cool enough to handle, cut into small slices or dice and set aside.
- While the chicken is baking, in a wok or large, non-sticky frying pan over medium heat, fry the garlic and green onions, stirring constantly, just until the garlic softens, about 30 seconds.
- Add oyster sauce soy sauce and stir to combine well. Add rice and fold, toss, and stir until it is completely covered in the sauce. Fold in the peas, carrots,chicken, and cook, stirring once or twice gently, until warmed through, about 3 minutes.
- Push the rice mixture to one side of the pan and add the eggs to other side. Let them cook about 20 seconds before you start scramble them with rubber spatula.
- When the eggs are softly cooked, break them into pieces and fold them into rice.
- When the eggs are all cooked and everything is nicely incorporated, season with salt and pepper and serve right away.
Serves 4-6 persons