Chicken Fried Rice
Ingredients
A note about gluten: When gluten-free tamari is used instead of soy sauce, this recipe is gluten free.
3 tbsp.
peanut oil, divided
2
large eggs, lightly beaten with a pinch of kosher salt
5 oz.
Kowalski's Sliced Shiitake Mushrooms
½ cup
matchstick-cut carrots
¼ tsp.
kosher salt
4
thinly sliced green onions (white and green parts)
1 clove
garlic, finely minced
½ tsp.
chile-garlic paste
¼ tsp.
ground ginger
1 tsp.
sesame oil
3 cups
leftover cooked long-grain rice, cold
2 tbsp.
soy sauce (or gluten-free tamari), plus more for passing at the table
2 cups
shredded or chopped Kowalski's Signature Rotisserie Chicken
½ cup
frozen peas, thawed
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In an extra-large nonstick skillet, heat 1 tbsp. peanut oil over medium-high heat until shimmering but not smoking.
- Add eggs; when edges begin to bubble, push eggs to the center of the pan. Cook and stir until nearly cooked, breaking eggs into small clumps as they cook.
- Remove eggs from pan; set aside.
- Add remaining peanut oil to the skillet; return to the heat. Add mushrooms, carrots and salt; cook and stir until well browned (about 5 min.).
- Add onions, garlic, chile-garlic paste and ginger; cook and stir until fragrant (about 1 min.).
- Add sesame oil and rice; stir-fry until rice is hot and starting to get crispy on the edges (2-3 min.).
- Stir in soy sauce.
- Add chicken, peas and reserved egg; cook and stir until everything is hot (2-3 min.).
- Serve immediately with soy sauce and pepper to taste.
Find It!
- Find chile-garlic paste and sesame oil in the International Foods Aisle.
