Chicken Fried Rice

Chicken Fried Rice

Ingredients:

• ½ cup leftover shredded rotisserie chicken

• 2 cups leftover rice (jasmine ideal)

• 1 Tbsp bacon fat (or neutral oil)

• 2 tsp sesame oil

• 2 carrots, finely diced

• 1 onion, diced

• 2-3 scallions, chopped (greens and whites)

• 2-3 garlic cloves

• ¼ cup mushrooms, chopped (your preference)

• 1-2 Tbsp gluten free soy sauce/Tamari

• 3 large eggs

• ½ tsp kosher salt

Preheat a wok or large skillet over medium-high heat. Chop and prepare all your vegetables to an equally sized dice. This will help them to cook evenly and faster. Add your fats and oils to the skillet, and start by cooking the carrots for one minute on high heat before adding the remaining vegetables and aromatics. Season with kosher salt.

When the vegetables have cooked down a bit, add your rice. For best results, use day old rice. Add a little extra oil if needed to prevent the rice from sticking. Cook for a few minutes, tossing into the vegetables. Add the shredded rotisserie chicken, continuing this process over medium high heat. 

Create a well (or space) in the wok/pan, and add three large eggs. Season them with kosher salt and scramble them. Once cooked, combine them into the fried rice. Finish with your favorite gluten free soy sauce or tamari, and a final dash of sesame oil.

Serve hot and enjoy!