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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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One of the simplest dishes to prepare, fried rice has been a staple of Asian cuisine for decades Ingredients:
diced onions |
crushed garlic |
ground white pepper |
ground ginger or galangal |
2 tablespoons of light soy sauce |
1 tablespoon of dark soy sauce |
3 tablespoons of peanut oil |
chicken thighs sliced into cubes or strips |
salt and black pepper (to taste) |
red finger peppers (or chili flakes) |
frozen vegetable mix |
one sprig shopped cilantro |
2 jumbo eggs |
one cup cooked steamed rice, cooled overnight in the fridge |
Directions:
1. Marinate the chicken with the light soy sauce and white pepper and let sit for 10 - 15 minutes.
2. Heat a large wok over high heat and add 2 tablespoons of the peanut oil. Swirl to coat the wok.
3. Add the onions, garlic, and red peppers and toss briefly, allowing the onions to cook till soft (approx. 2-3 minutes).
4. Add the chicken and stir fry for about 5 minutes, and then reduce the heat to medium and let the chicken sit for another two minutes to cook through.
5. Now its time to fry your eggs. Remove the food from the wok and add the remaining one tablespoon of oil. Swirl to coat the wok. Crack your eggs into the wok and scramble them lightly with a bamboo spatula.
6. Add the chicken back in along with the frozen vegetable mix and toss for a couple of minutes. Turn the heat back up to high, add the cooled rice and dark soy sauce and toss together until food is distributed evenly throughout the rice. Allow about 5 minutes total time for all the food to warm (by this step, each of the ingredients is cooked so its just a matter of warming the food).
7. Season with salt and pepper to taste. Divide into two portions and garnish with cilantro.
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