After we started making Fried Rice, we never looked at leftover rice the same way again. Gone are the days when we would simply throw it away. Now we take home leftover rice whenever we can and it always goes in the fridge! Fried Rice is so easy to make with only a few ingredients and can be customized with any add-ins you like. We love doing vegetable-Fried Rice and then using some chicken to make it a full meal.
First, since we’re doing a chicken-Fried Rice, we cooked up a cubed chicken breast. For the fried rice we’re using our Steel Wok over high heat. Just be sure you have plenty of ventilation so you don’t smoke out the house. Heat a few tablespoons of oil to coat the Wok, then carefully add your cubed chicken. Then we added a few tablespoons of Soy Sauceand toss quickly until the chicken is cooked through. Once cooked, the chicken is removed from the Wok.
Next we prepared the Wok for the rice by adding a few more tablespoons of oil and a tablespoon of unsalted butter.
One the bubbling starts to subside it’s time to add the rice.
Using a heat-proof spatula or wooden paddle, separate the rice in the wok so it’s evenly covered with oil-butter. Then add a few tablespoons of Soy Sauce and two tablespoons of Fish Sauce and Stir-Fry to combine. Be sure to keep the rice moving in the Wok so it doesn’t burn.
Adding the vegetables in stages is key to getting them uniformly cooked and incorporated. We create a well in the center of the Wok by pushing the rice to the outsides and clearing out the middle. Then add a bit of oil to the center, followed by the vegetables. Here we used mushrooms, then a vegetable medley of peas, carrots, green beans and corn.
After all our vegetables are incorporated, we made another well in the Wok and added some eggs. We are simply making some scrambled eggs right in the center of the rice. Once the eggs are cooked, mix everything together. The last step is to add our cooked chicken back to the mixture and plate the Chicken-Fried Rice. You can always add more Soy Sauce or Fish Sauce to taste or Sriracha if you like a bit of heat.
Servings: 4-6 people
- 4 cups leftover rice (or cooked and cooled for 1 hour to dry)
- Soy Sauce
- Fish Sauce
- Vegetable Oil
- 8oz Mushrooms, sliced
- 8oz vegetable medley (peas, carrots, beans, corn)
- 3 Eggs
- 1 Chicken breast, cubed