If you ever have leftover white rice that has been in the refrigerator, it can find a new home in fried rice. This recipe can be cut down according to how much rice you have leftover. You can always make it fresh as well, but just make sure you cook the rice and allow it to dry out overnight in the refrigerator before assembling to avoid mushy rice.
Yield: 16 Servings
Active Time: 30 minutes
- 2 chicken breasts
- 6 Tbsp. soy sauce
- 1 tsp. sesame oil
- 2 Tbsp. cornstarch
- 6 cups white rice, dry
- 8 Tbsp. peanut oil
- 3 tsp. sesame oil
- 1 cup diced carrots
- 1 cup peas
- 1 small yellow onion, diced
- 1 bunch green onions, chopped
- 3 garlic cloves, minced
- 4 eggs, lightly beaten
- 1/2 cup soy sauce
- Cook 6 cups white rice with 6 1/4 cups water in a rice cooker. Transfer rice to a cookie sheet lined with parchment paper and place in refrigerator overnight to dry out.
- Dice chicken breasts into 1/2″ pieces. Place in a Ziploc bag and add 6 Tbsp. soy sauce and 1 tsp. sesame oil. Marinate for 30 minutes. Toss chicken with 2 Tbsp. cornstarch.
- Heat peanut oil and sesame oil in wok at 375F. Add chicken to wok until browned, about 5 minutes.
- Add carrots and stir-fry until slightly softened, about 3 minutes.
- Add peas, onions, and garlic . Cook for another 3 minutes, stirring frequently.
- Make a hole in the middle of the wok with a spatula and add eggs. Allow to fry for a minute then scramble and mix in with the rest of the vegetables.
- Add cooked rice to wok and toss to coat with oil.
- Add 1/2 cup soy sauce stirring frequently until thoroughly cooked and heated through.