Chicken Fried Rice
photo by Late Night Gourmet
- Ready In:
- 2 cups rice
- 1 lb skinless chicken thigh, boneless
- 1 tablespoon Chinese five spice powder
- 1 ounce lime juice
- 2 tablespoons garlic, minced
- 4 tablespoons ginger, minced
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons sesame oil
- 3 tablespoons canola oil
- 1 small red onion, peeled and roughly chopped
- 1 red bell pepper, stemmed, cored and roughly chopped
- 2 carrots, peeled and finely minced
- 1 cup snow peas, steamed
- 12 ounces Brussels sprouts, steamed and quartered
- 6 ounces shiitake mushrooms, caps only, chopped
- 2 eggs, lightly beaten
- 1 tablespoon mirin
- 2 ounces water
- 1 tablespoon reduced sodium soy sauce
- 2 ounces cilantro, minced
- Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
- Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer.
- Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
- Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside.
- Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".