When you have a show like Home And Family filming near your house its pretty awesome to get to do a segment there! This time Debbie and I got in the kitchen to make one of my easy "fridge clean out" meals Chicken Fried Rice Bowls. The fried rice is the star when I order take out (are you with me!?) so making it at home is a good call. Please I beg of you swap out the veggies for whatever you have on hand, just cut them roughly the same size. You can also adjust the spice on the sauce for your palate ( My husband Matt tops these with tons of Siracha.) Let me know if you make this one in the comments below.
For the sauce:
3 tablespoons sesame oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce (low sodium)
1 tablespoon fish sauce
1 Teaspoon siracha sauce (or to taste)
For the rice:
2 tablespoons canola oil, divided
1 boneless skinless chicken breast, slicked into 1/2 inch pieces
1 cup broccoli florets, halved
1 medium carrot, diced
1 cup fresh (or frozen) snap peas, stems removed
2 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon kosher salt
3 cups cooked brown rice, cold
1 egg, beaten
3 scallions, sliced on the bias
1 teaspoon black sesame seeds
Whisk all of the sauce ingredients together in a bowl, set aside.
In a large wok or sauté pan heat 1 tablespoon of the canola oil. Swirl the pan until the oil slides easily and just starts to smoke. Add in the chicken pieces and sauté until just cooked, remove the chicken to a plate. Add the remaining oil, then the broccoli and carrot. Cook the vegetables quickly until almost tender (3-5 minutes). Stir in the snap peas, garlic and 1 tablespoon of the ginger, cook until you can smell the garlic (30 seconds). Add the chilled rice and mix everything together. Once the rice has warmed push everything to the sides of the pan and add the egg, using a spatula quickly scramble (be careful not to scorch the egg!). Pour in the sauce and stir to combine, taste for seasoning. Garnish with scallions and black sesame seeds and the remaining ginger.