Peking Chicken Fried Rice
Peking Chicken Fried Rice
Did you make that Peking Roast Chicken and only eat half of it? This is great way to turn leftover chicken and white rice into some of the best fried rice you’ll ever eat. This is the reason why I always make extra white rice. It is always better the next day turning it into fried rice. Using freshly steamed rice doesn’t work because it is too moist. By using it the next day, it has dried out a little bit, allowing it to absorb the sauce better.You can really use any type a vegetables or protein that you want when making this. Carrots, peas, bean sprouts, kale, and mushrooms are all great substitutes. My favorite way to finish this rice is to top it off with a fried egg per serving.
Ingredients
Sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1/2 tsp ground cumin
- 1/8 tsp chili powder
Fried Rice
- 1 tbsp vegetable oil
- 3 garlic cloves minced
- 1/2 medium white onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 green onions chopped
- 1 tbsp shaoxing cooking wine
- 1 cup leftover peking chicken diced
- 4 cups leftover white rice
- fried eggs 1 per person
Instructions
- Mix the sauce ingredients together. Set aside.
- Het up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, onion, bell peppers, and green onion. Sauté for 2 minutes.
- Add in the chicken. Cook for another 2 minutes. Add in the cooking wine. Cook for another minute.
- Add in the rice, making sure to break up all the clumps and to thoroughly mix in with the rest of the ingredients.
- Add in the sauce mix. Cook for 2 more minutes.
