Fried Rice w/Peas & Chicken
{(rater>id=100|name=Fried Rice With Peas And Chicken|type=rate|headline=off)}
Preheat: ° | Yield: 4-6 servings | |
Prep: 0:15 | Wait: 0:00 | Cook: 0:15 |
Ingredients
- 3 tablespoons peanut oil or neutral oil, like corn or canola
- 1 medium onion, roughly chopped
- 1 bell pepper, stemmed, cored and roughly chopped
- 1 1/2 cups chopped boneless chicken
- 1 cup peas (defrost if frozen)
- 1 tablespoon minced garlic, or to taste
- 1 tablespoon minced ginger, or to taste
- 3 to 4 cups cooked rice, cooled
- 2 eggs, lightly beaten
- 1/4 cup xiao shing wine, or sherry or white wine, or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and ground black pepper to taste
- 1/4 cup minced scallion or cilantro.
Directions
- Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
- Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
- Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
- Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
Notes
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