Tuesday, January 18, 2011

Vietnamese Style Chicken Fried Rice

A couple of weeks ago we went to this great Vietnamese restaurant by our house.  I ordered the chicken fried rice, expecting the traditional fried rice you always get at a Chinese take out place.  To my surprise, it was quite different, and very delicious. I have no idea if this is traditional Vietnamese fare, but since I ate it at a Vietnamese restaurant, I assumed it was.   I tried re-creating this dish and I must say it came out really close to the real thing.  Try making this instead of your go-to recipe next time, it was really tasty.

3 boneless, skinless chicken breasts
2 cups cooked (day old ) Jasmine Rice
1 large onion, diced
2 garlic cloves
3 eggs
1/2 cup peas
1/2 cup fresh chopped cilantro
2 tsp. yellow curry powder
1 tsp. white pepper
2 tbsp. soy sauce
1 tsp. rice vinegar
1  tsp. sugar
1 tsp. fish sauce
2 tbsp. canola or peanut oil
1 bunch scallions

First chop up the onion and garlic and saute with a little canola oil on high heat  until they become tender, using a wok or deep non-stick skillet.  Once cooked, transfer to a holding plate.  Next rinse the chicken breasts and pat them dry.  Slice the chicken into thin slivers and transfer to the wok with a little more canola oil, tossing around to cook though. Add the chicken to your holding plate.  Scramble the eggs into the hot pan and cook through, making sure to leave them sort of runny because they will continue to cook once you mix them in later.  Add the eggs to your holding plate.   Next add a little more oil to the pan and add the rice in, stirring up.  I used day old rice, and it was cold from the fridge, so I used my hands to break it up.  Once the rice gets hot evenly throughout the pan, add in the chicken, eggs, onions, garlic and peas.  Make sure to stir everything really well.  In a separate bowl, create a seasoning liquid by mixing the curry powder, white pepper, fish sauce, soy sauce, rice vinegar and sugar and add to the wok.   While everything  is cooking, chop up the cilantro and scallions and add them to the rice.  Taste the rice to make sure it's seasoned well, and add more soy sauce if necessary.  Reserve a little bit of the cilantro for the garnish and serve.

1 comment:

Jenna said...

I'll definitely have to try this--I love fried rice in all its incarnations.

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