Chicken Fried Rice by Junko Gemmill

Chicken Fried Rice

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My husband Ben and I came up with this recipe based on what we happened to find in the fridge the other day. The marinated chicken is a bit of a twist, otherwise it’s fairly regular fried rice but surprisingly delicious! With our recent visit to Korea, we’ve been a bit obsessed with trying to come up with spicy marinades, and this was a start. We learned at our favorite nearby fusion restaurant that Sriracha sauce goes with Korean marinated meats. Not sure why since Sriracha is not a Korean sauce. That said, maybe Sriracha just goes with anything – like how some people are obsessed with putting Ketchup and Tabasco on everything.

 

Chicken Fried Rice by Junko Gemmill
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Chicken Fried Rice

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 day 40 minutes
Servings 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts

For the Chicken Marinade

  • 1 small Asian pear pitted and peeled
  • 1/2 medium yellow onion peeled
  • 6 large garlic cloves peeled
  • 1 1.5-inch x 0.5-inch x 0.5-inch ginger peeled
  • 1 tablespoon sesame oil
  • 1/8 cup soy sauce
  • 1 tablespoon mirin
  • 1/4 cup apple cider
  • 1 tablespoon brown sugar

For the Fried Rice

  • 2 tablespoons vegetable oil
  • 1 egg lightly beaten
  • 1 medium yellow onions diced
  • 3.5 ounces shiitake mushrooms thinly sliced
  • 2 scallions sliced
  • 3 large garlic cloves minced
  • 1 tablespoon sesame oil
  • 2 cups 1 day-old cooked cold Jasmine rice
  • 1 teaspoon soy sauce
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon ground white pepper or to taste
  • freshly ground black pepper to taste

For serving

  • 1 scallion chopped, to serve
  • white sesame for garnish
  • Sriracha sauce to serve

Instructions

Marinate the Chicken

  • Place all of the ingredients for the chicken marinade in a food processor and mix well.
  • Pour the marinade into a glass container with a lid. Add the chicken pieces to the marinade and mix with your hands to coat well.
  • Cover the container with a lid and place in the refrigerator overnight.

Cook the Chicken

  • Dice or slice the marinated chicken into bite-sizes.
  • Heat a skillet and cook the chicken.

Prepare the egg

  • Heat a wok, large skillet or dutch oven over medium-high heat. Add the vegetable oil when the pan is hot.
  • When you start to see see white smoke coming off from the pan, add the lightly beaten egg. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with a spatula and take the egg out onto a plate when it’s 80% cooked.

Make the fried rice

  • Keep the pan on medium-high heat and add the sesame oil.
  • Add the green onions and stir-fry until evenly coated with oil. Add the sliced shiitake and stir-fry until evenly coated with oil. Add the minced garlic and stir-fry until evenly coated with oil.
  • Add the rice and break-up the chunks of rice. Stir or toss the rice without mashing it.
  • When rice is coated with oil, add the diced chicken and stir well without mashing the rice.
  • Add the prepared egg and break into small pieces.
  • When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper. Stir or toss the rice and mix it all together.

To serve

  • Sprinkle some chopped scallions and white sesame for garnish and serve immediately with a side of Sriracha sauce.

We welcome your feedback!