Name: Sweet and Spicy Chicken and Cashew Fried Rice
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
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.

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Sweet and Spicy Chicken and Cashew Fried Rice

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