Anyone who has viewed my blog up to this point is probably wondering if I ever eat anything that does not include cheese, bacon, or Oreos. Hey, now. I’m just getting started. Right now, I’m quarantine cooking. Weird times call for comforting measures. I just so happen to be comforted by cheese, bacon, and Oreos. I do eat healthy too. And I love vegetables. (I also love to dip vegetables in cheese, which is delicious. I have a beautiful wedge of Cotswold in the fridge that is just screaming to be melted over something). I am not sure how healthy this fried rice recipe is, but it does have fruits and vegetables in it. That counts for something, right?
If you have never made fried rice before, here’s a tip: it is best to use day-old rice. If you do not have day-old rice, that’s okay. Just cook your rice a little bit ahead of time, then spread out on a jelly roll pan and pop it into the refrigerator to chill for about 30 minutes. You do not want your rice to go straight from the pot to the wok. Freshly cooked rice will make mushy fried rice. This is why it is very important to use cold rice.
Recipe:
- 3 Tbsp of sesame oil
- 2 Tbsp of canola oil
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 cup peas
- 1 medium red bell pepper, small diced
- 6 green onions
- 4 cloves garlic, minced
- 3 large eggs, slightly beaten
- 3 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 2 Tbsp honey
- 1 tsp rice vinegar
- 2 1/2 teaspoons chili garlic sauce
- 1/4 tsp red pepper flakes
- 3 cups cold, cooked rice
- 1/2 cup roasted peanuts
- Cilantro- to garnish
Instructions:
1. In a wok, heat the peanut oil and canola oil. Dice the chicken to 1/2 inch pieces. Add the chicken to the wok. Season the chicken with salt, black pepper, and onion powder.
2. When the chicken is cooked through, remove is from the wok and set aside. Add the red pepper and peas to the wok. Cook them until the red pepper is tender.
3. Add the minced garlic to the pea/pepper mixture and cook until it becomes fragrant.
4. Move the veggies to the side of the wok and pour add the eggs. Scramble the eggs. When the eggs are scrambled, add the rice and peanuts to the wok. Fry for 3 minutes.
5. Mix the soy sauce, hoisin sauce, honey, chili garlic sauce, vinegar, and red pepper flakes. Pour the mixture into the wok and mix everything together.
6. Cook until everything is heated through and most of the sauce is absorbed. Garnish with cilantro and serve.
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