This recipe was created for Club House for Chefs by: Trevor Lui, Chef and Owner of Kanpai Snack Bar in Toronto, ON.
Ingredients
Servings
Serves 4
6 oz Chicken breast, cut into 1-inch cubes (Chicken Marinade)
1/3 cup Chopped red onions
1/3 cup Chopped green onions
1/4 cup Coined carrots
1 each Large egg
7 tbsps Canola Oil, more if needed
1/2 tsps Salt and pepper
1 1/2 tbsps
1/2 tsps
1 tbsps Light tamari (Gluten Free Soy Sauce)
1 tbsps Curry leaves (leaves removed from stem)
1/4 cup Chopped coriander
1 tsps Canola Oil, more if needed
2 1/2 cup Cooked jasmine rice (Fried rice)
1/2 cup Peas
Procedure
Chicken Marinade
In a hot pan, flash curry leaves in Canola Oil (1 tsp), remove and temper. Add curry leaves and all marinade ingredients into bowl with chicken. Stir and cover chicken pieces thoroughly. Cover and refrigerate for a minimum of 2 hours (overnight is best).
Fried Rice
In a wok/pan, add Canola Oil (3 tbsps) and heat. Add chicken to wok/pan and cook thoroughly. Remove from pan and set aside.
In a clean wok/pan, scramble egg in hot Canola Oil (1 tbsps), remove and chop. Set aside. Return wok/pan to heat, add remaining Canola Oil (3 tbsps), all vegetables and cook until translucent.
Add cooked rice, stirring constantly to ensure rice does not stick to wok/pan. Sprinkle a few dashes of water into rice to hydrate and loosen clumping. Add cooked chicken and egg to wok/pan, fold in and mix. Add salt and pepper (½ tsp). Remove when thoroughly cooked and to desired hot temperature, plate and garnish.
CHEF's TIP!
Chef Insider Tip: Rehydrated Fried Rice
Rehydrate your day-old fried rice by breaking it up with your fingers, adding it to the wok/pan and sprinkling water into it. This will slowly rehydrate the rice leaving you with the perfect cooked consistency.
