teriyaki chicken fried rice
There’s plenty of leftover rice from yesterday’s donburi, so naturally I made fried rice for supper tonight. I love fried rice, it’s so versatile, you can throw anything in – there really are no rules! This incarnation combines two of my favourite meals in one bowl: fried rice and chicken teriyaki. If you’re lazy you can use store bought teriyaki sauce but I recommend making your own – it’s so quick to do and tastes loads better.
You can make teriyaki chicken (or beef and salmon) on its own from this recipe – leave your deboned chicken thighs whole (skin intact) and marinate for 30-60 minutes. Fry on a hot pan, skin side down, flip over when the skin is nice and golden. When almost cooked, remove and slice into 2 cm wide strips and pop back in the pan with the marinade. Bring the sauce to a boil and once it has thickened you are ready to serve with some steamed rice.
Teriyaki Chicken Fried Rice
3 chicken thighs, boned, skinned and cut into bite size pieces
100g assorted mushrooms (I’ve used shitake, oyster, eryngii and shimeji)
3-4 cups* cooked rice, cooled (preferable left overnight in the fridge)
1/2 cup frozen peas or petits pois
1 red onion, chopped
1 large egg, beaten
2 garlic cloves, minced
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
4 tbsp vegetable oil
Mix the mirin, soy, sugar and tbsp of sake in a bowl and marinate the chicken for 15-30 minutes.
Heat 1 tbsp of the oil in a pan over high heat and throw in your mushrooms. Spread them out in a single layer to cook evenly and leave for 2-3 minutes (don’t be tempted to stir them or they won’t colour nicely). Once nicely browned, turn them over. After a minute, add in the remaining sake, toss and deglaze the pan. When all the sake has been absorbed remove mushrooms and set aside in a bowl.
In the same pan heat 2 tbsp oil and fry the onions for a couple of minutes. Lift the chicken out of the marinade and add to the onions, cooking until nicely browned on all sides (5-6 minutes). Add the peas and cook, while stirring, for another minute. Pour in reserved marinade and let bubble and thicken slightly, coating the chicken and peas. Remove from heat and set aside.
In a wok (or large, deep frying pan), heat the remaining oil on a medium heat. Pop in the garlic and cook, stirring, until fragrant (do not let the garlic colour too much). Turn the heat to high, then add the cold rice to the pan and mix thoroughly, using a wooden spoon to break up any lumps.
Once the rice has warmed through return the other cooked ingredients to the pan and stir to combine, making sure the teriyaki sauce has covered all the rice. Push the rice to one side of the wok, then pour in the beaten egg. Leave for a minute to set a little, then stir continuously to scramble. When the egg has just about cooked, mix it in with the rice and you’re ready
* depending on what rice to chicken ratio you prefer