Chicken Fried Rice
Ok…I’m going to admit that I am one of those people who call in an order for Asian Food and ask to make my Chicken Fried Rice to my liking…meaning NO PEAS…NO CARROTS…EASY ON THE ONION! As big of a Foodie as I am…I hate PEAS and cooked CARROTS…you will never find a pea in one of my recipes and if I use carrot…very little.
Today, I was thinking about ordering Chicken Fried Rice…then I had a thought…how could I make it my own special way? So I did…I replaced the peas with edamame…the carrots with bean sprouts…the heavy onion with shallots. Oh and one more twist…cashews…love the crunch and flavor they bring to the dish! This is a relatively easy dish…just a little bit more time consuming if you plan on making your own rice.
Be mindful of the sodium levels when making this dish. I would suggest low-sodium soy sauce and unsalted or lightly-salted cashews.
What you need:
- 1 lb. boneless chicken breasts
- 1 TBLS oil
- 1 small shallot (diced)
- 1 1/2 C cooked and cooled rice (I’ll tell you how I make mine below)
- 1/2 C edamame
- 1/2 C bean sprouts
- 1/3 C whole cashews
- 2 eggs
- thinly sliced fresh jalapenos (optional)
For the Sauce:
- 1/4 C low-sodium soy sauce
- 2 TBLS sesame oil
- 4 TBLS water or low-sodium chicken broth
To prepare the rice, I rinse one cup of basmati or jasmine rice under water until the water runs clear. In a pot, add a touch of oil and the rice…allow the rice to cook in the oil for about 2 minutes. Add two cups of water. Bring to a boil and stir. Reduce heat to low and cover. Rice will be fully-cooked in about 12 to 15 minutes. Lay rice on flat surface to cool. You can also prepare the rice the day before. It is really important for this recipe, to allow the rice to cool.
Heat up the oil in a wok or skillet to medium-high. I like using a wok because it can handle the high temperature you will be using throughout this entire cooking process. Cut the chicken breasts into tiny, bite-sized pieces. Season with pepper. Add to the wok and allow to fully cook and start browning. Add the shallots and continue to brown a few more minutes.
Once browned, move chicken to the side and add in the bean sprouts…cook for about a minute, then add the edamame and cashews. Stir gently to combine and cook another minute or so, stirring often.
Move the entire mixture to one side of the wok. Add the eggs and scramble while gently incorporating the eggs into the chicken mixture until combined. Fold in the cooled rice.
In a small bowl, combine the ingredients for the sauce and pour into wok and stir so that it is evenly distributed throughout the chicken and rice mixture.
Serve in bowls with chopsticks and if desired, thinly sliced jalapenos! ENJOY!