Crispy Fried Rice With Chicken

Fried rice is a simple and versatile dish perfect for lunch, dinner, and leftovers. This spin on fried rice has the rice take a nice butter bath to get a super crispy layer that adds a delicious crunchiness throughout the dish. I then incorporate marinated chicken bites and my favorite veggies (which exclude peas like traditional fried rice 😄). A key component to great fried rice though is a tasty garnish and the star of garnishes for this dish is Lao Gan Ma’s Spicy Chili Crunch.

The key to a great fried rice is plenty of butter and your favorite veggies and meats or seafood! It’s as simple as that.

RECIPE - yields 6 servings
TIME - prep & marinade = 24 hours, cook time = 30 minutes
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INGREDIENTS

For the chicken & marinade:

• 1/2 cup olive oil

• 1/4 cup soy sauce

• 3 tablespoons lime juice

• 1 tablespoon chili garlic sauce

• 1 tablespoon honey

• 3/4 tablespoon rice vinegar

• 3 garlic cloves, minced

• 1 teaspoon white pepper

• 1/2 - 3/4 lb thinly sliced chicken breasts

For the fried rice:

• 1 1/2 cups uncooked rice, cooked accordingly and chilled for 24-48 hours

• 6 tablespoons butter

• 1/3 cup soy sauce

• 1 bell pepper, diced or cut into thin slices

• 1/2 yellow onion, diced

• 1/2 cup carrots, sliced thin or matchstick

• 1 head of broccoli, cut into small bite-sized pieces

• 5 cloves garlic, minced

• 2 eggs, scrambled

• Salt and white pepper to taste

• 2 teaspoons sesame oil

• Sesame seeds, Thai chili crunch, and scallions for garnish

SPECIAL EQUIPMENT

• Large non-stick pan (at least 12 1/2 inches in diameter)

DIRECTIONS

1. 24-48 hours prior to making fried rice, cook 1 1/2 cups rice accordingly and chill. (This is optional but does make better and crispier fried rice.)

2. Add all chicken marinade ingredients to a Tupperware or ziplock bag. Marinade 1-12 hours.

3. After marinating, cut the chicken into bite-sized pieces.

4. Add a drizzle of olive oil to a large skillet, cook chicken on medium-high until cooked through, 6-8 minutes. Set aside.

5. Add another drizzle of olive oil to the pan and add onion, bell pepper, broccoli, and carrots to the pan and cook until tender, 8-10 minutes. Season with salt and pepper to taste. Set aside.

6. In a large non-stick pan (mine measures 12 1/2 inches), melt 4 tablespoons of butter over medium-high heat. Add minced garlic and cook for 30 seconds.

7. Add in chilled white rice. Toss the rice to evenly coat in the butter-garlic mixture. Form rice uniformly in the pan and press down with the back of your spoon. Let rice sit for about 1 minute over medium heat to form a crispy crust. Stir once more and continue cooking on medium-high heat for 3-5 minutes. (Note: It’s best to use a wooden spoon because it gets any sticky crispy bits up off the bottom of your pan better.)

8. Reduce heat to low-medium, add in 1/3 cup soy sauce and stir to combine.

9. Push rice to one side of the pan and add in a ½ tablespoon of butter and let melt. Crack two eggs into the pan and scramble until cooked. Stir to combine with rice.

10. Add in veggies and chicken and stir for another 1-2 minutes.

11. Remove from heat and stir an additional 2 tablespoons of butter and 2 teaspoons sesame oil.

12. Garnish with spicy chili crunch, toasted sesame seeds, scallions, and/or cilantro.Print Recipe