Hey hi everyone! This is a recipe that I tried a bunch of different ways before settling into. I ended up moving away from a more traditional wok fry in favor of a cast iron pan for this one, cause I found that the extra protein involved here was creating a lot of mushy fried rice results (despite my best attempts at batch cooking).
It's also super riff-able (as fried rice tends to be), so I'd totally recommend throwing in whatever you've got in the fridge too. Hope you try it!
serves 3-4
INGREDIENTS
4 cloves garlic
1 tbsp ginger (about 1 inch)
2 small carrots
1/3 cup peas (ideally frozen)
2 green onions, sliced (whites and greens separated)
2 eggs
1 medium chicken breast
3-4 strips of bacon
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp hoisin sauce
sambal oelek
kosher salt
PREP
crush and mince the garlic, set aside
peel and mince the ginger, set aside
peel and dice carrots, set aside
slice green onions, separate the whites and greens, set aside
whisk two eggs, set aside
medium dice one medium chicken breast, then season with soy sauce, hoisin sauce, and kosher salt, set aside
dice bacon, set aside
ON THE STOVE
ADD bacon to a cold pan (cast iron, stainless steel, or any high heat pan works best) 2-4 minutes until fat renders
REMOVE bacon from the pan, reserving the fat
ADD chicken, ginger, and garlic to the pan and saute for 2-3 minutes
ADD carrots and whites of green onions to the pan, saute for 2-3 minutes
ADD rice and bacon to the pan, mix to combine, and leave the pan undisturbed for a full 5 minutes until a sear develops
ADD frozen peas and eggs to the pan, and mix to combine
FINISH with greens of green onions