About This Recipe:
Towards the end of the week, I found myself with a lot of random little leftovers. Growing up in a Chinese household, fried rice was the go to meal to make with any leftover rice and miscellaneous scraps. It is the ultimate Chinese comfort food that I often crave.
You could really use any combination of protein and vegetables- as long as you have rice, eggs, and soy sauce, you’re pretty much set. The only important thing to note is that the rice has to be a bit dry and hard, or it will get mushy and sticky in the pan. It’s best to use rice that has been sitting in the refrigerator for at least a few hours to a few days.
Ingredients (4 servings)
-1/2 lb chicken thighs, cut into small bite sized pieces
-1/2 onion, finely diced
-1 cup finely diced carrots
-2 garlic cloves, minced
-2 scallions, finely sliced
-4 cups leftover basmati rice
-1/2 cup green peas
-3 tbls soy sauce
-1 tbl chili paste
Instructions (30 minutes)
1. In a large skillet or wok over medium high heat, pour in 1 tbl of vegetable oil and scramble the eggs just until they are fully cooked. Transfer to a bowl and set aside.
2. Add another tbl of vegetable oil and sear the chicken pieces until they are browned and fully cooked (about 3-4 minutes per side.) Transfer to a bowl and set aside.
3. Cook the onion and carrots to soften for 5 minutes. Then stir in the garlic and the white & light green parts of the scallions for 1 minute.
4. Mix in the rice to heat through, breaking up any clumps that may have formed. Then mix in the peas and drizzle in the soy sauce and chili paste. Keep tossing to coat evenly.
5. Add back the scrambled eggs and cooked chicken to the skillet and toss. Serve and top with the remaining scallions.