Some days you just need a simple and classic fried rice recipe and I chose to make this one night when I wanted Chinese food and had extra rice in the fridge
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp. reduced-sodium soy sauce + 4 tsp., divided
- 1 tsp. cornstarch
- 2 tbsp. hoisin sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp. lime juice
- 1 tsp. garlic chile sauce (Lee Kum Kee)
- 2 tbsp. canola oil, divided
- 3 eggs, lightly beaten
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 3 garlic cloves, minced
- ½ cup green onion, thinly sliced
- 2 cups brown rice, cooked
1. Combine 1 tablespoon of soy sauce, cornstarch and chicken together in a large bowl. Toss to coat, then set aside.
2. In a small bowl, combine the 4 teaspoons of soy sauce, hoisin sauce, rice wine vinegar, lime juice and garlic chile sauce. Set aside.
3. Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add the eggs and cook until scrambled. Transfer to a plate to keep warm.
4. Add a tablespoon of canola in the skillet along with the chicken mixture and cook for 4-5 minutes or until chicken is golden brown. Remove from the skillet and keep warm.
5. Add the remaining tablespoon of oil to the skillet, along with the onion, peas and carrots. Cook for 4-5 minutes or until softened. Add the garlic and cook 1 minute more.
6. Stir in the cooked rice, egg and chicken and the soy sauce mixture. Stir frequently to coat everything and cook for 1-2 minutes or until everything is heated through.
7. Remove the pan from the heat and stir in the green onions, Divide among 4 plates.
Most chicken fried rice recipes don’t include a sauce made with hoisin and garlic chile sauce which I now believe is absolutely necessary to a tasty fried rice dish at home. You couldn’t tell this dish was even a lighter variety and I’m pretty sure it’s going to be my go-to choice for making it at home.