Yes, that’s the claim I’m making, and I’m sticking to it! Because I have yet to taste a tastier version of Chinese-style Chicken Fried Rice than the kind that I make at home.
It is actually the default dish when there’s too much leftover white rice. Of course, it helps if there’s also some leftover rotisserie chicken, but even without it, you can whip up this dish in no time. Oh, and did I mention that you also need a 16 oz. bag of frozen peas and diced carrots. And Ching’s Chili-Soy Sauce from your Indian grocery store, and of course one fresh red onion and some garlic.
Use a nice flat bottom wok or a skillet. Heat up the oil in it, throw the diced red onion in and toss about. A spoonful of garlic paste goes in next, and when you smell the onions and the garlic overpowering you but before they begin to brown, toss in a cup of diced chicken. Next the peas and carrots go in as they are– defrosting not necessary. Add a big splash of the chili-soy sauce, and let everything get nicely assimilated. Finally, add your white rice (I warm it up in the microwave before adding), a pinch of salt and black pepper, and fry for a few more minutes on a high heat.
You’re ready to serve it immediately– as a most satisfying main entree or a side dish! I don’t know what the Chinese would say (and I’m not even particularly curious), but around these parts, we say, Yeh Hui Na Baat!
