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Preparation time
15 minutes
Total time:
35 minutes
Serves
4
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Ingredients
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¾ lb (340 g) boneless, skinless chicken thighs, cubed
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¼ cup (60 ml) soy sauce
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1 tbsp (15 ml) honey
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1 tbsp (15 ml) sesame oil
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1 tbsp fresh ginger, chopped
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½ lb (225 g) white or cremini mushrooms, quartered
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2 tbsp (30 ml) vegetable oil
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3 cups (450 g) cooked brown rice (see notes)
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3 cups (225 g) bean sprouts
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1 green onion, thinly sliced
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Roasted black and white sesame seeds (optional)
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Directions
- Place the chicken in a bowl.
- In another bowl, combine the soy sauce, honey, sesame oil and ginger. Remove 1 tbsp (15 ml) of the soy mixture and toss with the chicken. Set the remaining soy mixture aside.
- In a large non-stick skillet over high heat, brown the mushrooms in 1 tbsp (15 ml) of the vegetable oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, cook the chicken in the remaining oil until nicely browned, about 8 minutes. Add the mushrooms, rice, bean sprouts, green onion and reserved soy mixture. Reheat everything over high heat while stirring. Adjust the seasoning.
- Serve the fried rice in bowls. Sprinkle with the sesame seeds.
NOTE FROM RICARDO
- To obtain 3 cups (450 g) cooked rice, you will need to cook 1 ¼ cups (250 g) raw brown rice. The brown rice can be replaced by any other rice of your choice.
- For best results, use cold rice, preferably made the day before. This will ensure a crispy fried rice that will be less likely to fall apart while cooking.
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