Chicken Fried Rice

Name: Chicken Fried Rice
Ingredients: 2 cups rice; 1 lb skinless chicken thigh, boneless; 1 tablespoon Chinese five spice powder; 1 ounce lime juice; 2 tablespoons garlic, minced; 4 tablespoons ginger, minced; 2 tablespoons Chinkiang vinegar; 2 tablespoons sesame oil; 3 tablespoons canola oil; 1 small red onion, peeled and roughly chopped; 1 red bell pepper, stemmed, cored and roughly chopped; 2 carrots, peeled and finely minced; 1 cup snow peas, steamed; 12 ounces Brussels sprouts, steamed and quartered; 6 ounces shiitake mushrooms, caps only, chopped; 2 eggs, lightly beaten; 1 tablespoon mirin; 2 ounces water; 1 tablespoon reduced sodium soy sauce; 2 ounces cilantro, minced

20 ingredients

8 steps

Ingredients

2 cups rice
1 lb skinless chicken thigh, boneless
1 tablespoon Chinese five spice powder
1 ounce lime juice
2 tablespoons garlic, minced
4 tablespoons ginger, minced
2 tablespoons Chinkiang vinegar
2 tablespoons sesame oil
3 tablespoons canola oil
1 small red onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 cup snow peas, steamed
12 ounces Brussels sprouts, steamed and quartered
6 ounces shiitake mushrooms, caps only, chopped
2 eggs, lightly beaten
1 tablespoon mirin
2 ounces water
1 tablespoon reduced sodium soy sauce
2 ounces cilantro, minced

Directions

1

Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
2

Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer.
3

Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
4

Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
5

Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
6

Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside.
7

Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
8

Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.