Fried Rice is one of the many dishes that Matt and I have wanted to master (or at least become proficient at making) since we got our wok back in November. We tried a fried rice recipe a few months ago but it was over-seasoned with white pepper (the smell of white pepper still makes me cringe!) and definitely not what we were hoping for. We were just talking about how we should try making fried rice again when, coincidentally, Danny from Danny’s Kitchen posted a tasty-looking recipe for chicken fried rice. I immediately decided that we’d try Danny’s recipe and I’m happy to report that it was delicious!
Making fried rice takes some forethought because the rice should be made a few days in advance and then refrigerated. I don’t have a rice cooker (though it’s sounding more and more like a gadget that I should get… maybe for our wedding?) so I cheated by microwaving some Trader Joe’s frozen jasmine rice on Tuesday and storing it until today. For the veggies, I used raw carrots instead of frozen ones since that’s all I had. I cooked the raw carrot with the frozen vegetables which left the carrots fairly crunchy and hard. If I were to use raw carrots again I would steam them slightly before adding them to the wok to ensure that they ended up with a softer texture.
You will need…
2 – 10 oz. packages frozen Trader Joe’s Jasmine Rice (cooked 2 days prior and stored in a sealed container in the fridge)
2 cloves Garlic, smashed and roughly chopped
1/2 medium Yellow Onion, finely diced
1 Boneless, Skinless Chicken Breast, cut into 3/4″ cubes
2 Eggs, whisked together in a small bowl
Approx. 3/4 cup frozen vegetables (I used about 1/4 cup frozen peas, 1/4 cup frozen corn, and 3 chopped carrots since I didn’t have frozen carrots)
1 teaspoon Soy Sauce
Heat up your wok over medium-high heat and add about a tablespoon of peanut oil. When the oil is hot, add the garlic and onions and saute for 2-3 minutes. Push the garlic and onions to the perimeter of the wok and add the chicken in one layer in the bottom of the wok. Allow the chicken to cook, undisturbed, for 1 minute, then stir fry the chicken until it is cooked through. Remove the chicken, garlic and onions from the wok and set aside.
Add more oil to the wok if needed, then add the whisked eggs and cook until they are scrambled. Remove and set aside. Add more oil again if needed, then add the rice and stir constantly for 5 minutes. Add the frozen vegetables and the soy sauce, then stir fry for 8 minutes. Add the egg and chicken back into the wok and stir fry for an additional 3-5 minutes until heated through. Season with extra soy sauce to taste and enjoy!