Delicious chicken Chinese fried rice gets a spicy kick with the addition of sriracha!
A few months agone, I discovered that I actually have a fried-rice-obsessed kindred spirit in my neighbor, John.
This guy is also the primary person I’ve met United Nations agency loves Chinese fried rice as I do, and additionally loves decision making sampling it at native restaurants the maximum amount as I do. I still hold that my homemade Chinese fried rice formula is my favorite. however it seems that John and that I agree on the very fact that a neighborhood Chinese edifice in our neighborhood makes the simplest Chinese fried rice that you just will order on a menu.
John blew my mind at one amongst our neighbor nights a couple of weeks agone once he showed up with spicy chicken Chinese fried rice from aforesaid edifice.
I had no concept that there was the other possibility at this place between pork, chicken, beef, shrimp, or combination Chinese fried rice. However he proceeded to matter-of-factly inform American state that you simply} will wholly just raise them to “make it spicy”. United Nations agency knew?? Clearly not this fried-rice-lover United Nations agency has been ordering their Chinese fried rice for nearly a decade.
So after all, I decision in to order a batch of Chinese fried rice succeeding day and asked if they might build it spicy. And, am passionate about it was no huge deal (because clearly this was solely a giant deal to me), they aforesaid “sure”. And quarter-hour later, I used to be enjoying the spicy kick that I knew would amendment my Chinese fried rice days forever. And today, I’m sharing my homemade attack the formula with you.
INGREDIENTS :
- 3 Tbsp. butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 2 cups shredded cooked chicken
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 cloves garlic, minced
- salt and pepper
- 3 green onions, thinly sliced
- 3-4 Tablespoons soy sauce, or more to taste
- 2 tsp. oyster sauce (optional)
- 2 Tablespoons sriracha, or more/less to taste
- 1/2 tsp. toasted sesame oil, or more to taste
INSTRUCTIONS :
- Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Scrape down and rinse the pan, if needed.
- Return pan to heat. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the chicken and eggs, and stir to combine. Add the sesame oil and sriracha, and stir to combine. Remove from heat.
- Serve warm.
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