Fried rice is one of those dishes that is really tasty and is also a life savior when it comes to using leftovers, especially rice.
It is amazing what you can do with just few ingredients and turn them into a restaurant worthy dish. Sometimes, I intentionally cook more rice so that I have refrigerated leftover rice to make this.
Fried rice is easy to make but also very easy to get it wrong. The first time I made it, it was a lumpy, gooey mess, but over time I have learned few simple tricks which help in making this dish tasty and not-lumpy. 😉
So, before you are all set to make the fried rice, make sure you use rice that is a day old and is refrigerated. Since a day old rice has less moisture compared to a fresh one, therefore, adding wet sauces in it does not make it stick.
But what to do if you do not have leftover rice and still want to have fried rice? Well, in that case, just cook rice using (about 25%) less water than usual wait till the vapor is evaporated. Once, the rice is cooled to room temperature place it in a refrigerator for 30 minutes before using.
It is a good idea to wet your fingers with water to break up the rice grains so that every grain is separate. If you don’t break the clumps you will have a tough time separating rice in the pan with a spoon.
Instead of chicken you can use vegetables like peas, carrots, broccoli etc and saute them and skip the egg if you do not fancy one.
Finally, I top it off with a few sprinkles of spring onion for an extra green pop. Now, I am just going to sink into my favorite corner and unwind with this delicious bowl in my hand!
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 4 people
Ingredients 2 Cups Rice cooked (1 day old rice works best) 1 Cup Chicken Breast cut into bite size pieces (optional- use vegetables of your choice) 1 Tbsp Corn flour 1 Egg (Optional) 3 Tbsp Peanut Butter (Creamy not Crunchy) 2 Tbsp Butter Pinch of Asafoetida 7-8 Garlic cloves finely chopped Salt and pepper to taste 1 Tbsp Low Sodium Soy Sauce 1 tsp Raw Organic Honey 1 Tbsp (©Huy Fong) Chili Garlic Sauce 1 Tbsp Spring Onions (Garnish) 1 Tbsp Fresh Lemon Juice (Optional)
- Marinate the chicken lightly with salt, pepper and corn flour and keep aside.
- Heat oil in a pan and add butter and after the foam subsides add in pinch of asafoetida and chopped garlic. Let it cook for 30 seconds and then add in two green chilies. (Do not chop them finely just remove the stems and add them as a whole)
- To that add in hot garlic chili paste and peanut butter and mix everything for 2 minutes
- In another bowl mix together Soy sauce and honey and keep aside.
- On a medium-high heat add in chicken to the peanut butter and garlic mixture and let it cook on open without lid for 10 -15 minutes. Flip the chicken occasionally so that it is not burnt.
- Make a well in the pan and add in an egg and mix everything until the egg gets scrambled.
- To that add in cooked rice and gently mix everything together.
- Now, add in your soy sauce and honey mixture and give everything a final mix. Garnish with some freshly chopped spring onion.
- Settle into your favorite corner and unwind with this delicious bowl in hand!