Chicken, Mushroom and Ginger Fried Rice
Chicken, Mushroom and Ginger Fried Rice
Ingredients
- ¾ lb (340 g) boneless, skinless chicken thighs, cubed
- ¼ cup (60 ml) soy sauce
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) sesame oil
- 1 tbsp fresh ginger, chopped
- ½ lb (225 g) white or cremini mushrooms, quartered
- 2 tbsp (30 ml) vegetable oil
- 3 cups (450 g) cooked brown rice (see notes)
- 3 cups (225 g) bean sprouts
- 1 green onion, thinly sliced
- Roasted black and white sesame seeds (optional)
Instructions
- Place the chicken in a bowl.
- In another bowl, combine the soy sauce, honey, sesame oil and ginger. Remove 1 tbsp (15 ml) of the soy mixture and toss with the chicken. Set the remaining soy mixture aside.
- In a large non-stick skillet over high heat, brown the mushrooms in 1 tbsp (15 ml) of the vegetable oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, cook the chicken in the remaining oil until nicely browned, about 8 minutes. Add the mushrooms, rice, bean sprouts, green onion and reserved soy mixture. Reheat everything over high heat while stirring. Adjust the seasoning.
- Serve the fried rice in bowls. Sprinkle with the sesame seeds.
Chicken, Mushroom and Ginger Fried Rice