Fried rice is one of those dishes that tastes wonderful and can be a vehicle for many different ingredients. It is a common dish in Asia because it is so versatile, inexpensive, and delicious. It is a great way to use up leftovers or vegetables that are starting to get a little old. We went pretty traditional as we had leftover basmati rice, a whole cooked chicken, and carrots that needed to be eaten. The sesame oil and soy sauce provide the flavor and frying the rice gives a nice mix of textures. Because it is a simple dish to make, it is a great weeknight meal or it can also be used as a side dish if you prefer. We only used two eggs, but the next time we make it, we’ll probably do three eggs instead. It was truly delicious.
INGREDIENTS
- 2 tbsp Vegetable Oil
- 1 tbsp Sesame Oil
- 5 tbsp Soy Sauce
- 1 tbsp Fresh Ginger – grated
- 3 cups Basmati Rice – cooked and dry
- 1 cup Cooked Chicken – cut into bite-size pieces
- 1 cup Carrots – diced
- 1/2 cup Celery – diced
- 3 Scallions – white and light green parts chopped, the green part cut thinly on a bias to use as garnish
- 2 cloves Garlic – minced
- 2 Large Eggs
- Salt and Pepper to taste
INSTRUCTIONS
Whisk the eggs and set aside. Heat the vegetable oil in a cast-iron skillet over medium-high heat. Add the carrots to skillet and simmer until slightly softened, about 3 to 4 minutes. Add the celery, garlic, and ginger and continue simmering for another 3 to 4 minutes, being sure not to let the garlic burn. Add the rice as well as the white and light green parts of the scallion to the skillet. Add the soy sauce and sesame oil, stirring to coat the rice. Using a spatula, gently press the rice mixture down against the bottom of the skillet. Fry until the rice on the bottom begins to crisp, about 3 to 5 minutes. Stir in the chicken and cook for 1 to 2 minutes to heat the chicken. Add the eggs and continue to stir the rice mixture until the eggs are set, about 1 minute. Transfer to a serving dish or to individual plates and sprinkle the green scallion over top.
