Chicken Fried Rice
Making fried rice is a great way to create a quick meal, using whatever you might have on hand. In this case, it was chicken! The beauty of fried rice is that you can make it as simple or as complex as you wish.
After our usual regimen of “balanced” meals – protein, starch, vegetable – all separate, it’s nice to have an “all-in-one” dinner from time to time. Fried rice is the perfect thing. Using just one cooking vessel (and granted, a few little dishes), it’s relatively easy, too. The bulk of the work is in prepping the ingredients.
While you could take this over the top with the fanciest of ingredients, I kept this simple. Use your imagination (and your leftovers) the next time you want a fast, satisfying meal.
Chicken Fried Rice
3 tb grapeseed oil, divided
2 eggs, beaten
1/2 lb cooked, cubed chicken
4 cups cooked white rice, chilled overnight
white pepper
black pepper
coarse salt
brown sugar
1 tb light soy sauce
1 ts dark soy sauce
1/2 ts toasted sesame oil
2 green onions, chopped
1 cup frozen green peas
Heat 1 tablespoon oil in a wok over high heat. When smoking, add beaten eggs. Stir briskly to scramble, about 30 seconds. Season lightly with white pepper and salt. Remove from wok to serving bowl.
Add 1 tablespoon oil to wok and bring to smoking again. Add cubed chicken, and stir-fry to brown slightly, about 30 seconds. Remove from wok and add to eggs.
Add remaining tablespoon oil to wok and bring to smoking again. Add rice, stirring to coat with oil. Season with white and black peppers, salt, brown sugar and soy sauces. Toss to coat well and heat through, about 1 minute.
Add eggs and chicken to rice; toss to combine. Add green onions and peas. Toss to combine and heat through, about 2 minutes. Add sesame oil, check seasoning and remove to serving bowl.
Garnish with additional chopped green onions, if desired and serve immediately.
