Chicken Fried Rice
Leftover rice in the fridge. Roast chicken too. An assortment of veggies. What’s that spell? Oh yeah, you guessed it. Fried rice. The ultimate dish for using up leftovers and making something better than the sum of its parts. You could use whatever veggies you like, this just happened to be what was in the fridge.
- 1 medium zucchini, diced
- 1/2 cup of shredded carrots
- 1/2 cup of mushrooms
- 1/2 cup green peas (thawed)
- 1 1/2 cups chopped cooked chicken
- 1 tablespoon minced garlic, or to taste
- 1 tablespoon minced or grated ginger, or to taste
- 3 to 4 cups cooked rice, cooled
- 2 eggs, lightly beaten
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and ground black pepper to taste
- 1/4 cup minced scallion
- 4 tablespoons peanut oil or neutral oil, like corn or canola
- Heat 1 tablespoon oil in a wok or a large skillet, preferably nonstick, over high heat. A minute later, add mushrooms, zucchini, and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
- Add 1 tablespoon of oil to the wok and heat. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned/warmed through, 3 to 5 minutes. Add to bowl with vegetables.
- Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
- Put remaining oil in skillet, followed by garlic and ginger (be sure NOT to burn it!). About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
- Return chicken and vegetables to skillet and mix well. Add water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion, and serve.