Rachael Ray's Chicken & Chile Fried Rice
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Rachael Ray's Chicken & Chile Fried Rice

Make this the day after you order takeout as a use-up for cold white rice. Or follow the directions in this recipe for cooking and quick-cooling rice on a baking sheet.

Ingredients

  • 5 tbsp. high-temperature cooking oil (such as peanut, canola, or safflower oil)

  • 1 cup long-grain white rice

  • Salt and pepper

  • 1 ½ cups chicken stock

  • ½ lb. maitake or hen of the woods mushrooms, pulled into long, thin pieces; or shiitake mushroom caps, thinly sliced

  • 2 leeks, quartered lengthwise and sliced into 1/4- to 1/2-inch pieces

  • 2 stalks celery with leafy tops, chopped

  • 2 red or green finger chiles, chopped

  • 4 cloves garlic, sliced or chopped

  • About 1/2 cup Shaoxing wine (Chinese rice wine), dry sherry, or dry vermouth

  • 3 tbsp. butter

  • 2 cups chopped leftover chicken or pork

  • 2 tbsp. soy sauce or shoyu (Japanese soy sauce)

  • 2 large eggs, beaten

  • ½ cup thinly sliced shiso leaves or fresh cilantro tops

Preparation

  • Step 1

    Line a baking sheet with foil and place in the freezer.

  • Step 2

    In a saucepan, heat 1 tbsp. oil, one turn of the pan, over medium-high. Add the rice. Stir until toasted, about 1 minute; season with salt and pepper. Add the stock. Bring to a boil. Cover and reduce heat to medium-low. Cook until the rice is tender, about 15 minutes. Spread the rice out on the chilled baking sheet to cool quickly.

  • Step 3

    In a large nonstick skillet or wok, heat the remaining 4 tbsp. oil, four turns of the pan, over high. Add the mushrooms. Cook, stirring often, until browned, 4 to 5 minutes. Add the leeks, celery, chiles, and garlic. Stir-fry until soft, 2 to 4 minutes. Add the rice. Toss until heated through, about 3 minutes. Add the wine. Scoot the rice to sides of the pan. Melt the butter in the center of the pan. Add the chicken. Stir until hot, about 1 minute. Add the soy sauce. Slowly pour in the eggs. Cook, stirring to coat the rice evenly without scrambling the eggs, for 1 to 2 minutes. Remove from heat. Mix in the shiso. Season with salt.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...