Fried Rice

Makes 4 servings

Ingredients

roasted peanut oil
1 pound chicken, shrimp or pork, cut into small pieces
3 cups cooked brown rice
2 cloves garlic, minced
1/2 cup white onion, chopped
1/2 cup carrots, chopped
1/2 cup frozen peas
3 eggs lightly beaten
sauce
1/2 tablespoon sesame oil
1/2 tablespoon Red Boat® Fish Sauce
2 tablespoons Bourbon Barrel Foods® Kentuckyaki Sauce
garnish
Huy Fong Foods® Sriracha, to taste
green onions, cut on bias
toasted sesame seeds

Directions

In a large skillet or wok, add 1 tablespoon of oil. Add in the chicken or shrimp and cook until lightly brown and cooked throughout. Remove and set aside.

Add 1 tablespoon of oil to the skillet or wok. Add white onion, garlic, peas and carrots and fry until tender. Remove and set aside.

Add another 1 tablespoon of neutral oil to the skillet or wok, and pour the beaten eggs. Using a spatula, scramble the eggs. Once cooked, add the vegetable mix to the skillet or wok and combine.

Add the rice and chicken or shrimp to the veggie and egg mixture. Pour the soy sauce, sesame oil and fish sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.

Plate the fried rice into portions and add the chopped green onions to garnish and drizzle with sriracha.

Notes

• Leftover smoked turkey is amazing in this.
• I like to use roasted peanut oil, but if unavailable use a neutral oil or regular peanut oil.
• Make the rice a day before or in the morning, leave in the refrigerator to cool until needed.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://therecipecritic.com/chicken-fried-rice/