chicken fried rice

Back when I was cooking through Everyday Food Fresh Flavour Fast I made Shiitake Fried Rice. All I could think was that I much prefer my own Chicken Fried Rice. As much as I love veggies, I like my chicken fried rice very basic. This is the dinner we make when we don't know what to make because most of the ingredients are pantry/freezer staples. However, this Chicken Fried Rice takes a bit of planning and prep. The best way to make this recipe work is to cook your rice the day before and to use left-over chicken. This week I baked an extra boneless skinless chicken breast with the previous night's dinner specifically for the fried rice. 

Chicken Fried Rice

4 eggs, beaten

1 tsp butter

2 tbsp vegetable oil

1 tsp sesame oil

1 tbsp grated fresh ginger

1 small white onion, diced

1 1/2 c cooked chicken, diced

1/2 tsp - 1 tsp dried chili flakes

2 scallions, thinly sliced

3 tbsp soy sauce

1 tbsp lime juice or rice wine vinegar

Freshly ground pepper to taste

1 tsp sesame seeds (we used black last night)

Heat wok over medium heat. Melt butter and cook eggs for omelette with salt & pepper. Remove from pan, slice and set aside.

Heat vegetable and sesame oil in wok over medium high heat and cook garlic, ginger and onion for 2 minutes. Add chicken and cooked rice until heated through. Add scallions and dried chili and combine. Combine soy and lime juice and taste for seasoning. Add egg and finish with sprinkled sesame seeds.

We usually just eyeball the amount of rice so I always adjust the seasoning once it's complete. It's best to let it sit for a few minutes once complete and it is even better the next day as leftovers.