Kick-Butt Fried Rice

Written By Tish Lara

We guarantee you’ve never had fried rice like this! Our Signature Chili Oil adds an out-of-this-world flavor dimension. Possible side dishes: sauteed veggies, chili-oil marinated tofu, and chicken.

Main Ingredients:

  • Cooked jasmine rice (Day-old and cold rice is preferred because it keeps it from being mushy)

  • Chicken breasts + marinade ingredients (below)

    • Korean BBQ sauce of choice, cumin, paprika, black pepper, garlic, fresh ginger, teriyaki sauce of choice

  • Honey

  • Butter

  • Canned (or fresh) peas & carrots - you can also add bell pepper, broccoli, cabbage, etc

  • Garlic - freshly-minced

  • Small white onions

  • Green onions - to be used as a tasty garnish

Let’s get Cookin’

Chicken

Step 1: Add the Korean BBQ sauce of choice, cumin, paprika, black pepper, garlic, fresh ginger, teriyaki sauce of choice to chicken and marinate for at least 2 hours.

Step 2: Preheat the oven to 425 degrees F.

Step 3: Place chicken flat in a lightly greased baking dish (be careful not to overlap chicken) and bake for 30 minutes, turning chicken over halfway through.


Rice

Step 1: Preheat the skillet. Turn skillet to medium to high heat and pour in sesame oil and butter and honey (you can use olive, grapeseed, or avocado oil).

Step 2: Add the cooked jasmine rice, garlic, onion, peas, and carrots (or choice of veggies). Fry them until tender. Once tender, turn off the heat.

Step 3: Once the baked chicken has cooled, chop up into bite-sized pieces and add to the skillet.

Step 4: Plate the fried rice and add chopped green onions for garnish and drizzle our Signature Hot Chili Oil for taste.


Enjoy!

♥️,

Mama Noy 🌶

Tish Lara
Previous

Mama Noy’s Lo Mein