Wednesday, January 16, 2013

Chicken Fried Rice

Chicken Fried Rice


1 tablespoon sesame oil, divided
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces and seasoned with salt and pepper
1 large carrot, diced (about 2/3 cup)
1/2 large yellow onion, chopped
2/3 cup frozen corn
2/3 cup frozen peas
6 scallions, chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, peeled and minced
3 cups cooked Jasmine rice (this is yield from 1 cup dry), refrigerated at least overnight (see cooking notes)
4 eggs, beaten, cooked scrambled, cut into 1-inch pieces
4 tablespoons soy sauce
1 tablespoon oyster sauce
1 8-ounce can peeled, sliced water chestnuts


Heat 1/2 tablespoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken and stir fry until cooked through, about 6 or 7 minutes. Remove to a plate.

Heat remaining 1/2 tablespoon oil in the wok, then add diced carrots and chopped onion. Stir fry until moderately soft, about 3 minutes. Add the frozen corn, frozen peas, and scallions. Stir fry until tender, just 1 to 2 minutes, then add garlic and ginger and cook for 30 more seconds.

Lower the heat to medium. Add cooked chicken, cooked rice, cooked eggs, soy sauce, oyster sauce, and water chestnuts to the pan and toss well to combine. Serve immediately.


Fried rice is easily my favorite old junk food/drunk food meal. When I lived in SoCal, I had access to all kinds of really good Vietnamese, Chinese and Thai spots all within a couple of miles and boy did I indulge. Frequently. After turning my attention this past year to cooking a bit more healthfully, I pushed fried rice out of my mind. I simply assumed it would never be a possibility again. Thankfully, I was wrong!

This recipe, adapted quite a bit from a base recipe over at Iowa Girl Eats (love. her.), only uses a tablespoon of oil so you get all the delicious without the grease. It's amazing.

Cooking notes:

1. USE COLD RICE! Trust me. If you don't want clumped up, mushy fried rice, you MUST use cold cooked rice. I tested this theory one too many times and will never make the mistake again.

2. Instead of all chicken, you can make this with chicken and shrimp (I use 1 pound chicken, 6 ounces small frozen shrimp). Just toss them in when you add in the frozen corn/peas/scallions.


Amy said...

I love fried rice. I made her recipe shortly after she posted it, along with so many others. It was good, but didn't strike me as anything different than what I've made in the past. They all seem to be bland. I bet I'd like your version better :D

Melissa said...

I bet you would. ;) You know I adore her, but this one needed some jazzing up. More egg, more chicken, onion, carrot, ginger, water chestnuts and oyster sauce were all added to mine. And spicy chile garlic sauce for serving, of course!

Amy said...

The added oyster sauce is genius. And I love the idea of the chili garlic sauce. Just a touch of heat would be killer.

I seem to crave it every few months, so next time, Melissa I'll follow your recipe. I know it will be great. Because you have taste buds ;p

coastrat said...

This looks really good, Melissa!

Just wanted to say Hi and hope you are doing well. It's been awhile....

Take care!

Coast Rat