A complete meal in one bowl, this dish has meat, vegetables, carbs (no, I am not scared of carbs) and lots of flavor. It’s another example of how simple ingredients can be turned into a fantastic dish by following two basic cooking techniques: 1) stir frying basics and 2) layering the flavors. The links are provided and I really recommend that you read the linked articles. Trust me — once you master the basics, every dish you cook will have that gourmet touch.
Chicken, vegetables and Sriracha fried rice
- 3 tablespoons vegetable oil
- 1 small carrot roughly chopped
- 1/3 cup corn kernels — fresh canned or frozen (thawed, if frozen)
- 1/3 cup frozen sweet peas thawed (substituting canned would be a bad idea)
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 2 cups cooked meat of one chicken breast diced
- 3 tablespoons oyster sauce
- 3 to 4 tablespoons Sriracha (or your hot sauce of choice)
- 2 cups cooked rice grains separated
- a drizzle of sesame seed oil
- scallions thinly sliced, to garnish
Heat the oil in a pre-heated wok or frying pan until smoking. Add the carrot, corn and peas. Sprinkle with salt and pepper. Stir fry for about a minute.
Add the garlic and ginger. Stir fry for 30 seconds.
Throw in the chicken. Sprinkle with more salt and pepper. Stir fry for another 30 seconds.
Pour in 1 tbsp. of oyster sauce and 1 tbsp. of Sriracha. Stir fry for another 30 seconds.
Add the rice to the chicken and vegetables. Sprinkle with more salt (more pepper might not be necessary at this point). Stir a few times.
Pour in the remaining oyster sauce and Sriracha. Stir fry until the rice is heated through.
Drizzle in the sesame seed oil. Stir a few more times.
Garnish with sliced scallions and serve hot.