I had some leftover chicken to use up, but don't fret if you don't. You can use any other protein, grab a rotisserie chicken from the grocery store, or just go with veggies. The key here is to have everything prepped and ready to go, as the cooking process will go quickly for everything.
Chicken Stir Fry with Fried Rice
- 1/4 c. mushrooms, sliced
- 2 T. sliced onion
- 1/3 c. cooked chicken, diced
- 1/4 c. blanched snow or snap peas
- 1 garlic clove, minced
- 1 T. grated ginger
- 1 T. oyster sauce
- splash rice wine vinegar
- 1 T. plus 1 tsp. soy sauce
- 1 tsp. sugar
- 1 tsp. Sriracha or other hot sauce
- 1/4 c. cooked rice
- 1 egg, beaten
- drizzle of sesame oil
- blended oil
- handful of cilantro, chopped for garnish
- 2 scallions, chopped
In one pan, Heat 1-2 T. of oil in another skillet. Add the mushrooms and cook for 3-4 minutes. Meanwhile, whisk together the oyster sauce, vinegar, ginger, 1 tsp. of soy sauce, sugar, and hot sauce. Set aside.
Add the onion to the skillet, cook for 2-3 minutes, then add the peas and garlic. Stir and cook a minute longer, then add the chicken.
In another skillet, heat the sesame oil and another T. of blended oil. Add the rice and toss to coat. Stir it constantly while still keeping an eye on the other skillet.
At this point, add the reserved sauce to the chicken and veggies. Let them simmer for 2-3 minutes.
Once the rice has started to toast, add in 1/2 of the scallion and the remaining soy sauce. Stir to coat and continue to cook, pushing the rice to one side of the pan. Add the beaten egg to the cleared space and scramble it quickly. Incorporate the egg into the rice.
Remove both pans from the heat. Plate the rice and chicken however you desire and garnish with the remaining scallion and the cilantro.