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.
- 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.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.