Basil & Marinated Chicken Fried Rice
From elgourmand2 7 years ago
- 30 Min + 2 hrs. to make
- Serves 4
A tossed together fried rice dish. My youngest grandson’s mom and dad are trying to cut back on the amount of gluten they consume and increase their veggie intake, not a bad idea for the whole family, so I’m fixin less pasta and stuff that really NEEDS bread or flour when they come to dinner. Read more This is quick and easy and just sorta got made from the freezer, fridge and pantry. It was a surprisingly big hit for an “on the fly” dish. See less
Ingredients
- For the marinade: shopping list
- • 1 large chicken breast, about 12 oz. (340 g) or any really nice, lean part of a free range chicken, skin off. shopping list
- • 1 cup warm water. shopping list
- • 1 Tbs. raw sugar. shopping list
- • 1 Tbs. sea salt. shopping list
- • 1 tsp. dried oregano. shopping list
- • ½ tsp. minced garlic. shopping list
- For the chicken fried rice. shopping list
- • 2 cups of frozen “Stir Fry” or “Asian” mixed veggies. Room temp. shopping list
- • 4 Tbs. oil, divided. shopping list
- • Marinated chicken, from above, de-boned and cubed. About 1½ cups chopped. shopping list
- • 1 medium onion, thinly sliced. shopping list
- • 1 Tbs. homemade, roasted, red bell pepper in oil, drained and cut into med. bits. shopping list
- • 4 cups firm cooked brown rice. shopping list
- • 2 Tbs. of shaoxing wine. Any decent dry white wine will do. shopping list
- • 1 Tbs. sesame oil. shopping list
- • ½ tsp. minced garlic. shopping list
- • 1 Tbs. light soy sauce. shopping list
- • 1 tsp. dark soy sauce. shopping list
- • ½ tsp. salt. shopping list
- • ¼ tsp. FG pepper. shopping list
- • 3 eggs, beaten. shopping list
- • 1-2 Tbs. dried basil. To taste. I used 3 Tbs. dried Thai basil. shopping list
How to make it
- For the marinated chicken:
- 1. Mix the marinade ingredients together, and place the marinade and chicken in a resealable plastic bag.
- 2. Squeeze out all the air and seal. Marinate for at least four hours on the counter top or overnight in the fridge.
- 3. De-bone and cube.
- For the fried rice:
- 4. Cook the rice by following the directions and measurements on the package, but cut back just slightly on the water. For fried rice, the rice should be less moist and a little firmer. You should make this ahead of time so the rice has some time to cool. After the rice is cooled, used a fork, or moistened fingers, to fluff the rice and break up any clumps. I make the rice in the morning and leave it in the fridge a while.
- 5. Heat your wok over high heat until smoking slightly and add 2 Tbs. oil. Cook the marinated chicken, making sure to get a good sear, until just barely cooked through. Remove from the wok and set aside.
- 6. With the heat still on high, add another 2 Tbs. of oil and add the onion. Stir-fry for 2 minutes, until softened. Add the garlic and sauté for 30 seconds.
- 7. Add the cooked rice to the wok, and mix, breaking up any large clumps of rice.
- 8. Add the shaoxing wine, sesame oil, soy sauces, salt and pepper. Give everything a good stir. Add the egg to the rice and stir rapidly, so the egg cooks and forms a kind of glaze over each grain of rice.
- 9. Add the, room temp, mixed veggie roasted bell pepper and seared chicken to the wok, along with the basil, or Thai basil. Give everything a final stir for another minute or two.
- 10. Serve.
- The only side was a bowel of Chinese pickled veggies.
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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