"Everybody has their own version of fried rice. My family always added lap cheung which is a delicious cured chinese pork sausage. If you can't find it try mild chorizo or canadian bacon. This version also uses Hoisin instead of soy which to me adds more depth of flavor, but feel free to add it. Again, this recipe is so easy to change up (and to clean out the fridge) so get creative!"
Fried Rice with Chicken and Vegetables
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 cups cooked jasmine rice
- 2 lap cheung, cut lengwise and and into 1/4" pieces
- 1 pound boneless skinless chicken thighs, cut into 1-inch florets
- 3/4 red onion, chopped
- 1 10 oz bag frozen peas and carrots
- 2 large eggs, whisked
- 3 tablespoons hoisin sauce, more to taste
- 1 teaspoon toasted sesame oil
- 2 scallions, chopped
- 1/2 cup cilantro, chopped
- 3 tablespoons grapeseed oil, or other neutral oil
- Kosher salt and pepper
Method
Step 1
Heat ½ tbsp oil in a large saute pan over medium heat and add egg. Cook in a flat layer undisturbed like a pancake until top is set, approximately 3-4 minutes. Slide onto a cutting board to cool. Roll and cut into ¼” ribbons. Set aside.
Step 2
In the same pan, add onion lap cheung and garlic and saute until onion is soft, approximately 4-5 minutes. Add remaining oil and turn heat up to high. Add chicken, salt and pepper. Cook until chicken is thoroughly cooked, approximately 4-5 minutes. Add in peas and carrots, rice and hoisin and stir to combine. Let sit undisturbed for 2- 3 minutes so crust can develop. Add in eggs, scallions, cilantro sesame oil and salt and pepper to taste and stir to combine. Serve immediately.