Fried Rice
Author: 
Recipe type: Main
Serves: 4
 
A family favorite and a great dish for using leftovers.
Ingredients
  • for marinated chicken:
  • 2 to 3 chicken breast tenderloins, chopped into bite size pieces
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • ½ tablespoon brown sugar
  • Dash of black pepper
  • for fried rice:
  • Roughly 5 to 6 cups cooked rice (I usually use leftover brown rice that I store in the freezer)
  • 1 garlic clove, chopped
  • 1 carrot, diced
  • 2 stalks green onions, chopped
  • 3 large eggs
  • Couple slices of BBQ char siu pork, chopped into small pieces
  • 3 sautéed baby bok choy, chopped (see recipe index)
  • 1 tablespoon dried beni ebi (baby shrimp or sakura shrimp) for flavor
  • 2 tablespoon canola oil
  • soy sauce, to taste
  • white pepper, to taste
Instructions
  1. Combine marinade ingredients (garlic, soy sauce, black pepper and chicken) and marinate for 10 minutes.
  2. Par-boil diced carrots. Drain and set aside.
  3. Heat 1 tablespoon oil in deep frying pan (or wok) and add garlic. Saute marinated chicken and then remove from pan.
  4. Gently beat eggs with a dash of salt and black pepper. Add 1 tablespoon oil into pan, heat, and cook scrambled eggs until they are barely firm. Then add rice (defrosted, if frozen).
  5. Add dried beni ebi (shrimp), BBQ char siu, baby bok choy to fried rice. Also add back-in cooked chicken and par-boiled carrots. Gently toss, but do not over mix. Cook for about 5 minutes until rice is heated through.
  6. Add chopped green onions and cook for another 2 minutes or so. Season with a dash of soy sauce and a dash of white pepper. The key is using white pepper, not black pepper, to season the fried rice. It makes a big difference!
Notes
Fried rice recipe adapted from Liv Wan. Sauteed baby bok choy recipe available on Bebe Love Okazu.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/04/10/fried-rice/