Chicken Fried Rice
Fried Rice with Grilled Chicken Thighs
For the Rice:
- 2 cups uncooked jasmine rice
- 1/2 a medium sweet onion diced
- 2 cloves garlic minced
- 1 inch piece of ginger peeled and grated
- 2 eggs lightly beaten
- 1.5 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons ponzu sauce found in the Japanese aisle of stores
- ½ cup frozen peas thawed
- 1 teaspoon sriracha or chili sauce
- ¾ teaspoon toasted sesame oil
- ¼ cup green onions finely sliced
- 1 tablespoon sesame seeds toasted if desired
- Kosher salt
- Fresh cracked pepper
- Veggie oil
For the Chicken:
- 4 boneless skinless chicken thighs
- ¼ cup sweet chili sauce found in the Asian aisle of stores
- 3 tablespoons Chinese five spice powder
- Kosher salt
Cook the jasmine rice a couple hours before you make the fried rice then spread it out on a lightly oiled sheet tray so it can dry out. It’s even better to make rice the night before and store it in the fridge.
Season the chicken with a splash of veggie oil and a liberal amount of five spice powder on each side along with a good pinch of salt. Let sit at room temperature for 15 minutes and pre-heat a cast iron pan or grill pan over medium heat with 1 tablespoon of veggie oil. Cook the chicken about 7 minutes each side, basting both sides of the chicken with the sweet chili sauce for the last 2 minutes of cooking. Remove from heat and cover with tin foil.
For the rice, pre-heat a wok over high heat for 2 minutes. Add the onion along with 1 tablespoon of veggie oil, 1/4 teaspoon of kosher salt, and a couple cracks of pepper. Cook for 30 seconds stirring often. Add the garlic and ginger and cook for another 30 seconds stirring often. Add the beaten eggs and cook for 10 seconds until they resemble very soft scrambled eggs. Add the cooked rice and mix well. Add the soy sauce and next 5 ingredients and mix well. Cook for a couple minutes so the rice really soaks up the flavor, taste and adjust seasoning if necessary. Take wok off the heat and add the green onions and sesame seeds.
Plate the rice along with the chicken and garnish the plate with some sesame seeds and green onions.
Cook’s note: When cooking the rice, try using 3 cups of water for 2 cups of uncooked rice. It will yield a fluffy rice that is not watered down or mushy.