Spicy Chicken Fried Rice
Rated 5.0 stars by 1 users
Category
Main Dishes
Servings
4
Cook Time
35 minutes
To prevent sogginess day old rice works best in this recipe! Cooks Tip; No day-old rice; alternatively, cook the rice 2 hours ahead, spread it on a rimmed baking sheet, and let cool completely before chilling for 30 minutes.
Author:CanCooker
Ingredients
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3 large eggs
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½ teaspoon table salt, divided
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3 tablespoons vegetable oil, divided
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12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
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6 ounces sugar snap peas, cut crosswise into thirds
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4 scallions, white and green parts separated and sliced thin
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3 garlic cloves, minced
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1–2 jalapenos, seeded with membranes removed, diced
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4 cups cooked long-grain rice, room temperature
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2 tablespoons soy sauce
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1 tablespoon chili-garlic sauce, plus more for serving
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1 teaspoon toasted sesame oil
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1 teaspoon unseasoned rice vinegar
Things You Need
Directions
- Beat 3 eggs and a of pinch table salt in bowl until well combined.
Heat 1 teaspoon oil in any CanCooker on a medium-to-medium low heat source until oil is just smoking. Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.
Add 1 teaspoon oil to now-empty CanCooker and heat until just smoking. Add chicken thighs and ¼ teaspoon salt and cook, without stirring, until browned on bottom, about 2 minutes. Stir and continue to cook until chicken is cooked through, 2 to 3 minutes longer. Transfer to plate with eggs.
Add 1 teaspoon oil to now-empty CanCooker and heat until just smoking. Add sugar snap peas and sauté, stirring frequently, until bright green and crisp-tender, 1 to 2 minutes. Transfer to plate with eggs and chicken.
- Add thinly sliced whites of 4 scallions, minced garlic cloves, jalapenos, and remaining 2 tablespoons oil to now-empty CanCooker. Cook, stirring constantly until fragrant, about 1 minute.
Add 4 cups cooked long-grain white rice, room temperature and remaining ¼ teaspoon salt to CanCooker and stir until combined. Cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 3 minutes.
- Add 2 tablespoons soy sauce and 1 tablespoon chili-garlic sauce to small bowl and stir to combine add to CanCooker. Add cooked eggs and thinly sliced greens of scallions and cook, stirring frequently and using edge of spatula to break eggs into small pieces,
Add remaining cooked ingredients to CanCooker, heat until everything is warmed through, about 2 minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and 1 teaspoon unseasoned rice vinegar. Serve, passing extra chili-garlic sauce separately.