Better Than Takeout Fried Rice
Better Than Takeout Fried Rice
My family loves Chinese and Japanese take out, but some times you want that take out feeling without it being so unhealthy. This Fried rice is better than any take out, and it’s healthier too.
Tips and tricks:
OLD RICE. If you can make rice the day before or at least a few hours before and put it on a sheet tray to dry out. It sounds weird, but fresh rice won’t crispen up the same way.
If you are Gluten Free and can’t find GF, gochujang use sriracha instead
if you are vegan, follow the same method but use eggplant instead of chicken and omit the eggs.
Thie recipe is FAST, so make sure you read through the whole thing first before you start cooking.
Chop all of the vegetables below and have them on stand by when for when you start to cook.
Ingredients:
2 lbs boneless skinless chicken breasts
6 cups cooked old rice
1 cup carrots diced 1/4 inch cubes
1 cup of peas
1 cup of corn
1 cup bell peppers diced 1/4 inch cubes
1 cup onion diced 1/4 inch cubes
1/2 cup spring onions sliced thin (reserving the green tops for garnish)
2 large portobello mushrooms (optional separate method for how to incorporate them)
1-inch ginger grated
2 tbsp gochujang
3 eggs
Garlic
Canola oil
Toasted Sesame oil
Chili oil
Soy Sauce
Method:
For the chicken, in a bowl, place the gochujang, 2 tbsp toasted sesame oil, 1 tsp chili oil, and 2 tbsp of soy sauce. Stir to combine. Butterfly your chicken breasts so that they are half as thick as when you first got them. Add and coat your chicken and allow to marinate for a minimum of 1 hour and up to overnight. You can either grill your chicken, or you can pan-fry your chicken. If you pan-fry your chicken fry, it in a separate pan than what you will use for the fried rice.
For the fried rice, start by setting a large slope sided, preferably nonstick, pan on high heat and get it ripping hot. Add 2 tbsp of canola oil and allow it to come up to temperature. Add your scallions, onions, peppers and allow to cook until a little color has developed on them and the onions look softened. Now add your grated ginger, and 1 clove of garlic grated on a Microplane and fry off until fragrant, roughly 30 seconds. Now add your peas, your carrots, and corn and fry until some color has been developed and the vegetables are cooked. remove them from the pan and place them in a bowl.
Return the pan to the heat and add 2 tbsp of canola oil, 1 tsp of toasted sesame oil, and 1 tsp of chili oil. Allow to come up to temperature and add the rice to the pan. Create a small well in the center of the frying pan and add your three beaten eggs. Working Vigorously mix the rice into the eggs and cook until the eggs are set, and the mixture is fluffy. Now add 1/4 cup of soy sauce to the pan and mix until an even color is formed throughout the dish. Add back in the vegetables and stir to combine. Taste and adjust salt and pepper desired. Remove from the heat and garnish with the reserved scallions. Serve with extra soy sauce, sriracha, and chili oil.
Method for mushrooms:
Mushrooms have a lot of water, so they have to be cooked separately then added in later. Begin by slicing the mushrooms evenly into 1/4 inch thick slices. In a small pan over medium-high heat, add 1 tsp of canola oil, 1/2 tsp of sesame oil, and 1/4 tsp of chili oil. Bring up to temperature, then add your mushrooms and saute till almost all of the water has been cooked out of the pan and the mushrooms are soft. Now add 2 tbsp of soy sauce and cook until the pan is almost dry. Remove them from the heat and add them to a bowl and reserve them until you add all of the vegetables back to the rice.