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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.

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