Chicken Fried Rice
with Mushrooms, Bell Pepper and Edamame
Put down the phone, because you won't be calling for take-out tonight. We're sharing our secret to making the best fried rice - crispy shallots!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Chicken Tenders
113 g
White Mushrooms
30 g
Ginger
2 clove
Garlic
1 unit
Red Bell Pepper
½ cup
Edamame
(ContainsSoy/Soja)170 g
Jasmine Rice
2 unit
Green Onion
28 g
Crispy Shallots
(ContainsSoy/Soja)1 tbsp
Soy Sauce
(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)1 tbsp
Sesame Oil
(ContainsSesame/Sésame)
Prep: Wash and dry all produce. Bring 11/3 cups salted water (double for 4 people) in a medium pot to a boil. Peel and grate 1 tbsp ginger (double for 4 people.) Mince or grate the garlic. Thinly slice the mushrooms and green onion. Core, then cut the red bell pepper into 1/2-inch cubes. Cut the chicken into bite-sized pieces.
Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Cook the chicken: Meanwhile, heat a large pan over medium-high heat. Add the sesame oil, then the chicken. Cook until the chicken is golden-brown, 3-4 min. Add half the green onion, ginger, garlic, mushrooms, bell pepper and edamame. Cook, stirring often, until the veggies are tender, 5-6 min.
Fluff the rice with a fork, then stir into the pan along with the soy sauce. Increase the heat to high. Cook, stirring often, until the mixture looks dry, 2-3 min.
Finish and serve: Serve the fried rice with a sprinkle of remaining green onions and crispy shallots. Enjoy!