Chicken Fried Rice
Ingredients
| 1 cup of jasmine rice, cook according to package directions | ||
| 1/2 lb of chicken breast cut into 1/2 inch chunks. | ||
| 4 scallions, cut into diagonal pieces | ||
| 1 carrot, but into batons | ||
| 1 tbs sesame seeds soy | ||
| 2 ts sesame oil | ||
| 1 tsp white pepper | ||
| 1 tbs soy sauce | ||
| 1 clove garlic | ||
| 1 tsp ginger | ||
| kosher salt to taste | ||
| 2 tbs canola oil |
One of the keys to great fried rice is to cook the rice the day before, then refrigerate.
- Cook rice according to package directions. Refrigerate for at least 2 hours or overnight.
- Add 1 tbs canola oil to a saute or wok using high heat.
- Add chicken and cook until golden all over and cooked through.
- Remove and set aside.
- Add another tbs of canola oil to the pan and add the garlic, scallions, carrot and ginger.
- Stir fry for about 2 to 3 minutes.
- Add rice, soy sauce sauce , sesame oil and sesame seeds and chicken.
- Stir fry until combined.
- Season with salt and white pepper.
- Recipe may be doubled.
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