Fried Rice w/Peas & Chicken

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Preheat: °Yield: 4-6 servings
Prep: 0:15Wait: 0:00Cook: 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

  1. 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.
  2. 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.
  3. 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.
  4. 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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recipes/fried_rice_with_peas_and_chicken.txt · Last modified: 2017/01/03 10:55 by jmarcos
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