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Brian Carson
Chef
00:15
Prep
00:20
Cook
00:35
Total Time
Ingredients & Directions
Directions
Chicken Fried Rice
3 tablespoons
Canola oil
6 cups
Jasmine rice, cooked
2 cups
Springer Mountain Farms Chicken Breast, 3/4" cubes
1 cup
Carrots, peeled and in 1/2" cubes
1 cup
Frozen peas
1 cup
Scallions, chopped
2 tablespoons
Ginger, ¾" long thin threads
1 teaspoon
Garlic, chopped
2
Large eggs, slightly beaten
1/2 cup
Soy sauce
1/4 cup
Mirin or rice wine
1/2 cup
Scallions, cut on bias for garnish
- In a cast iron pan over medium-high heat, add oil and carefully add chicken.
- Cook chicken for 3-5 minutes or until fully cooked; stirring every 45-60 seconds to evenly cook.
- Add carrots and scallions and sauté for 2 minutes.
- Now add ginger and garlic and stir for 1-2 minutes.
- Add rice and peas and mix.
- Add soy and mirin and stir for 3-5 minutes or until the rice mixture has a dry-like look.
- Finally, add the beaten egg and stir until the egg is well scrambled and mixed with the rice.
- Serve in a bowl over jasmine rice.
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Ingredients
Directions
Chicken Fried Rice
3 tablespoons
Canola oil
6 cups
Jasmine rice, cooked
2 cups
Springer Mountain Farms Chicken Breast, 3/4" cubes
1 cup
Carrots, peeled and in 1/2" cubes
1 cup
Frozen peas
1 cup
Scallions, chopped
2 tablespoons
Ginger, ¾" long thin threads
1 teaspoon
Garlic, chopped
2
Large eggs, slightly beaten
1/2 cup
Soy sauce
1/4 cup
Mirin or rice wine
1/2 cup
Scallions, cut on bias for garnish
- In a cast iron pan over medium-high heat, add oil and carefully add chicken.
- Cook chicken for 3-5 minutes or until fully cooked; stirring every 45-60 seconds to evenly cook.
- Add carrots and scallions and sauté for 2 minutes.
- Now add ginger and garlic and stir for 1-2 minutes.
- Add rice and peas and mix.
- Add soy and mirin and stir for 3-5 minutes or until the rice mixture has a dry-like look.
- Finally, add the beaten egg and stir until the egg is well scrambled and mixed with the rice.
- Serve in a bowl over jasmine rice.
