fried rice with roasted chicken and bunashimeiji mushrooms

I am sorry that I have been posting so many one-pot meals. Until the exams are over, I don’t think I will be baking much. 🙁

SOB.

Right now we are in subsistence mode, ie, I cook so we have dinner. 

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In fact the other night I was exhausted so I bought packs of economy rice for dinner. It tasted alright but the LAM and I were so thirsty all night (probably due to the MSG), I decided exhaustion + cooking was still better than MSG food.

Today I am sharing a recipe on a quick and easy fried rice. You can never go wrong with fried rice, I think. After all it is the ultimate shovel food. 

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 Here are the step-by-step instructions on how to cook this.

Since I haven’t had time to go to the market, the only protein I had to work with was chicken breasts. So I sprinkled some of my not-so-secret-anymore spice rub on the chicken (you can remove the skin if you wish), mix to coat, then pan fry the chicken in some oil for about 2-3 minutes on each side. The idea is just to brown the exterior and seal in the juices.

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Place the seared chicken on a baking tray or casserole. Grill the chicken at 180°C for 20 minutes. Rest the chicken for 15 minutes before cutting into bite size pieces. Set aside.

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In a hot wok, scramble the eggs. See here for step-by-step instructions on how to do this. Remove the eggs and set aside.

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In the same wok, stir-fry shallots and garlic in a little oil for about 30-40 seconds in hot oil.

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Add corn and shrimps and fry for a minute.

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Add the mushrooms and cook for another minute.

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Add the chicken, bean sprouts and egg. Stir until combined.

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Finally, add the rice, light soy and dark soy as well as ground white pepper and stir on low heat until well-combined.

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Once the rice is mixed, it is ready.

You can either serve it immediately, or place it in a rice cooker to keep warm and people can eat whenever.

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Fried rice is definitely one of my life-savers!

Fried Rice With Roasted Chicken And Bunashimeiji Mushrooms
Serves 4
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Ingredients
  1. 2 cups (cooked) over-night rice
  2. 3 cloves garlic, minced
  3. 3 shallots, thinly sliced
  4. 3 pieces boneless chicken thigh
  5. 2 eggs, seasoned with 1/4 teaspoon light soy sauce and a dash of white pepper
  6. 1/2 cup (90g) corn kernels
  7. 30g shrimps
  8. 1 punnet bunashimeiji mushrooms, roots removed
  9. 30g bean sprouts
  10. 1 tablespoon light soy sauce
  11. 2 tablespoons dark soy sauce
  12. 1/8 teaspoon ground white pepper
For the spice mix
  1. 3 tablespoons garlic powder
  2. 3 tablespoons onion powder
  3. 2 teaspoons smoked paprika
  4. 1 teaspoon mustard powder
  5. 1 teaspoon cayenne (optional)
  6. 2 teaspoons salt
  7. 1 teaspoon coarsely ground black pepper
To garnish
  1. Coriander, chopped
  2. Fried shallots
  3. Red chili, sliced
Instructions
  1. Sprinkle some of the spice rub on the chicken (you can remove the skin if you wish), mix to coat, then pan fry the chicken in some oil for about 2-3 minutes on each side.
  2. Place the seared chicken on a baking tray or casserole. Grill the chicken at 180°C for 20 minutes. Rest the chicken for 15 minutes before cutting into bite size pieces. Set aside.
  3. In a hot wok, scramble the eggs. Remove the eggs and set aside.
  4. In the same wok, stir-fry shallots and garlic in a little oil for about 30-40 seconds in hot oil.
  5. Add corn and shrimps and fry for a minute.
  6. Add the mushrooms and cook for another minute.
  7. Add the chicken, bean sprouts and egg. Stir until combined.
  8. Finally, add the rice, light soy and dark soy as well as ground white pepper and stir on low heat until well-combined.
  9. Once the rice is mixed, it is ready.
Notes
  1. You can either serve it immediately, or place it in a rice cooker to keep warm and people can eat whenever.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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