Chicken fried rice isn’t necessarily a simple dish as there are many components. I’ve made many versions but there was something inauthentic about the result for one reason or another. However, this fried rice is out-of-the-park or I-love-chopsticks perfect.
Butterfly your skinned and deboned chicken breasts. Pound them out flat (I put them in a Ziplock to keep the process tidy.) Sliver your chicken and place all of it in a bowl to marinate. Use orange zest, orange juice, soy sauce, hoisin sauce, chili flakes, garlic powder, cornstarch, salt and pepper. Set aside in the fridge while you make your rice.
Finely (finely!) dice carrot, celery, onion, yellow pepper or red pepper – whichever. Slice a couple cloves of garlic and heat them up in vegetable or peanut oil in a large skillet. When the garlic is heated but not yet brown add in your lovely diced veggies. Stir as you heat and soften them.
Once your rice is cooked, (it’s important to keep your rice cooked but firm) remove the lid to let let the steam out. Set aside.
While your rice is cooking cook your chicken. Heat vegetable oil or peanut oil and place a layer of chicken on the bottom of a hot pan and add a bit of sherry, cover and cook! After a bit when the chicken has browned, turn the meat and cover. If you need to do this in batches it’s best to do so otherwise your meat won’t brown. Once your chicken has cooked stir in a good squeeze of purée of ground lemongrass, garlic and garlic and then assemble your stir fry by adding your chicken to your vegetable and stir – heating through. Add in chicken stock base and stir. Add in your rice and stir. Remove from heat.
I added frozen peas and they warm up nicely by just adding them and covering for 15 minutes. It’s ready to serve or keep hot in the oven. I garnish with a sprinkle of sesame oil, fresh green onion and cilantro. Some in my family like a spicier version and I add chili paste early on or sprinkle a few more red flakes at serving.