We eat a lot of chicken and I always have some leftover. Even a single chicken breast will leave me with a few scraps, so I am always looking for ways to use the odds and ends that are stored in the fridge. One of my frequent go-tos is fried rice – I always dread taking the time to make all the mise en place (those little bowls of prepared ingredients that decorate a chef’s work table) – precooking the rice, shredding the chicken, julienne carrots, bias cut scallions, diced peppers, tiny broccoli flowers, fresh peas, whatever I can find laying around that will extend the rice mix to a single dish dinner. But, once I’ve done all the work, the rice comes together in a flash.
Here’s what I do: Add a bit of grapeseed oil and sesame oil to my treasured wok (from The Wok Shop in San Francisco’s Chinatown, (www.wokshop.com) that is burning hot. I quick scramble up a couple of eggs with some grated ginger and garlic, throw in the rice, add a mix of soy sauce and chili sauce, followed by the veggies – the toughest ones first down through the list ‘til at last the scallions get a quick turn into the mix. Pile it high on each of our plates and then we chopstick our way to fried rice heaven.
I have to admit that I once made chicken fried rice for friends and forgot to add the chicken so forevermore my chicken fried rice is known as chicken fried rice without chicken! It was still delicious no matter what my buddies say.