Chicken Green Onion Fried Rice
(5)
"Fried Rice! A go-to, always, but especially right now when I’m leaning heavy on my pantry staples, like rice, beans, and pasta. For this recipe I used U.S. grown long grain white rice (which I learned all about during my educational trip with @think_rice and @feedfeed last fall to a rice farm in Arkansas), but you can also use brown rice, jasmine rice, now is not the time to worry about what rice to use. The more important step is to make sure you are using day old rice. So go ahead, make up a big batch of rice to eat off of throughout the week, and just save yourself some for this super simple method of how to make fried rice. #ThinkRice #FeedFeed #sponsored"
-- @localhaven

Details

Prep time 15mins
Cook time 40mins
Serves or Makes: 4

Recipe

For the Chicken Brine

  • 1/ 2 pound bone-in chicken thighs
  • 1 tablespoon garlic, minced
  • 1/ 2 teaspoon kosher salt

For the Soy-Chili Sauce

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon chili oil
  • 1/ 2 teaspoon sugar
  • 1/ 4 teaspoon crushed red pepper

For the Chicken Green Onion Fried Rice:

  • 3 tablespoons vegetable oil, or coconut oil
  • 1/ 2 medium yellow onion, thinly sliced
  • 1 cup frozen peas, thawed
  • 1/ 2 pound chicken thighs, cut into bite-sized pieces
  • 2 eggs
  • 4 cups US-grown long grain white rice, (preferably day-old)
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon gochujang
  • 4 green onions, cut on a bias in 2" pieces

For the Brine

Method

  • Step 1

    Place chicken in a large bowl and sprinkle with minced garlic and kosher salt. Cover chicken with cold water and let sit for 20 minutes while you prep the rest of your ingredients. Remove chicken from bowl, discard liquid, and cut chicken into bite-size pieces.

For the Sauce

Method

  • Step 1

    Whisk everything together in a small bowl until the sugar has dissolved, set aside.

For the Fried Rice

Method

  • Step 1

    Turn on your stove vent fan/open a window. Heat an empty wok or large skillet over high heat, as soon as you see smoke, add the oil. Swirling the oil in the pan, once it begins to shimmer, add the onions and cook, stirring occasionally until softened and translucent. Add the peas and mix together. Add the chicken and cook until opaque.

  • Step 2

    Crack both eggs on top of the chicken mixture and mix together, it should begin to look like scrambled eggs. Add the rice, soy sauce, sesame oil, and gochunjang. Continue to stir until the rice develops a golden color and the moisture has dried up. You want to really move that rice around the pan, allowing it not to stick.

  • Step 3

    Remove from the heat, mix in the green onions and serve with the soy-chili sauce.