Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
2 tablespoons vegetable oil
1 large egg, beaten
2 boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup shredded carrots
1 tablespoon Asian sweet chili sauce
1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long grain white rice
1 to 1 1/2 teaspoon Asian chili oil
2 tablespoons roasted salted cashews
Directions
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
