Nothing beats a big bowl of homemade fried rice! It's just so easy and satisfying. Here we incorporated just a little of our Ancient Chinese spice blend to enhance the flavour of one of our favourite weekday dishes. Enjoy!
1 carrot, diced 1 shallot, diced
Oil: like vegetable, peanut or canola 2 eggs 1 tsp sesame oil 1tsp soy sauce, Plus 2 tbsp
2 cups cooked, diced chicken - *we used leftover roasted chicken from the night before, but chicken breasts, poached, cooled and diced would work great
4 green onions, chopped
Chili crisp or sriracha for spice when serving
This dish comes together quick - you’ll want to have all of your ingredients prepped and ready at your finger tips to throw in the pan when it’s their turn.
Cook up your rice any way you like. After your rice has cooked, you can cool it down slightly before using by laying parchment paper on the table, or baking sheet, and scoop out the 3 cups, spacing it out.
Whisk eggs in a small bowl with the 1 tsp of soy sauce and 1 tsp of sesame oil.
Set your wok, or tall sided frying pan, on medium-high heat. Heat 1 tbsp of oil and add the eggs, toss a few times until just set. Move to a small plate and break it up. Set aside.
Wipe out pan and set it back on the heat. Heat a nice splash of the oil in the pan and add the carrots and shallots, tossing. Add a couple tbsp of water, or more if you think necessary, to act as a steamer for the benefit of the carrots, stir frequently. When carrots have softened just slightly, add in your chicken until heated through. Add the Ancient Chinese Secret spice blend, extra soy sauce, rice vinegar and cooked rice, tossing constantly to break up any rice clumps. At this point, I nudge up the heat even a little more so it's teetering closer to high. Every so often, stop tossing for 5-10 seconds to allow the rice to get its fry on. This whole process should take a few minutes.
Add in your cooked eggs and green onions, tossing until incorporated. Remove from heat.