Chicken fried rice is a quick and easy one-pot meal. The recipe can be adjusted to your taste preferences. If you like spicy food, for example, add a bit more hot pepper than is called for, or add a few drops of bottled chili sauce to your portion after you have served it.
Instructions
1. Mix marinade in a bowl. Cut chicken into 1-inch chunks. Put chicken chunks into bowl with marinade. Cover and refrigerate at least one hour.
2. Cut carrots and broccoli into bite-size pieces. Peas can be left whole in pod. Set aside in bowl. Mince or press garlic and grate ginger. Set aside on separate plate or bowl with chili powder.
3. Heat one tablespoon oil over medium-high heat in wok or skillet until hot, but not smoking. Add chicken plus ¼ cup of marinade, cooking until flesh is no longer pink inside. Remove chicken from pan and set aside.
4. Clean pan, add one tablespoon oil and reduce heat to medium. Add scallions and vegetables, stirring frequently. Cook two to four minutes, or until vegetables are slightly softened. Add ginger, chili powder and garlic, stirring constantly for one minute. Do not let garlic burn or brown.
5. Add in the rice and mix well. Push vegetables and rice to sides of the pan, making a small well in the middle of the pan. Add another tablespoon of oil if needed. Crack egg directly into pan, stirring vigorously to mix egg. Stir egg into rice and vegetable mixture, coating thoroughly. Cook, stirring constantly, for about three minutes until egg is cooked. Add chicken and any juices, and soy sauce.
6. Serve immediately, garnishing with chili sauce, lime wedges or cilantro if desired.
Tags: bowl with, chili powder, chili sauce, minutes until, stirring constantly, with chili