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, otherwise it will get mushy and stick in the pan. It’s best to use rice that has been in the refrigerator for at least a few hours to a few days.
Enjoy!
Ingredients (4 servings)
-4 cups leftover basmati rice
-4 eggs
-3/4 lb chicken thighs, cut into small bite sized pieces
-1/2 small onion, diced
-1 cup diced carrots
-2 garlic cloves, minced
-4 scallions, sliced
-1 cup frozen peas
-4 tbls soy sauce
-1 tbl chili paste
-Vegetable oil
Instructions (25 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 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 for 5 minutes to soften. Then stir in the garlic and the white & light green parts of the scallions for 2 minutes.
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.
The Corporate Cookbook 