Poultry
Southern
Yield: 4
Author: Tammy Nichols
Chicken & Rice (Asian) - Master Cookbook Recipe # 515

Chicken & Rice (Asian) - Master Cookbook Recipe # 515

This Asian-inspired Chicken & Rice is a fantastic way to bring the flavors of a classic stir-fry into your own kitchen. By using cold, day-old rice and a hot wok, you achieve that perfect "fried rice" texture that doesn't get mushy. The combination of fresh ginger, sesame oil, and a touch of sherry creates a fragrant, savory sauce that coats every thin strip of tender chicken. It’s a quick, high-heat meal that’s better than takeout!

This is recipe #515 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min
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Ingredients

  • 1 lb. Chicken (cut into thin strips)
  • 2 cups Cooked white rice (must be cold)
  • 4 Scallions/green onions (sliced thin)
  • 1 Large carrot (grated thin)
  • 2 tsp Fresh ginger (peeled and grated)
  • 3 Tbsp Olive oil
  • 1 Tbsp Sesame oil (optional, for flavor)
  • 2 Tbsp Sherry
  • 4 Tbsp Soy sauce
  • 1 tsp Granulated sugar
  • 4 tsp Cornstarch
  • 1 tsp Salt

Instructions

  1. Prep the Rice: For the best results, use rice that was prepared the day before and kept in the refrigerator. Cold rice is the secret to good fried rice!
  2. Prep the Chicken: In a small bowl, toss your thin chicken strips with the salt and cornstarch until evenly coated. Set aside for a few minutes.
  3. Sauté Aromatics: Heat your wok (or a large heavy skillet) over high heat. Add the olive oil and sesame oil. Once hot, toss in the grated carrots, ginger, and green onions. Sauté for about 1 minute.
  4. Cook Chicken: Add the chicken strips to the wok and sauté for 2 minutes until the chicken is browned and cooked through.
  5. Flavor Base: Stir in the sherry, soy sauce, and sugar. Mix everything well so the chicken and veggies are fully glazed. Remove the mixture from the wok and set it aside.
  6. Fry the Rice: Add the cold rice to the hot wok. Cook on high heat, tossing constantly until the rice is hot and slightly toasted.
  7. Combine and Steam: Add the chicken and vegetable mixture back into the wok with the rice. Toss everything together, then cover with a lid and let it sit for 10 minutes off the heat. This allows the flavors to meld perfectly.

Notes

Tammy’s Tips: Don't skip the cornstarch on the chicken,it’s a classic technique that keeps the meat incredibly tender and helps the sauce stick to it perfectly! While the sesame oil is optional, I highly recommend it for that authentic, nutty aroma that makes this dish special. It’s a great way to use up leftover rice from the night before!