Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Welcome back !!! *HUGS*

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This is one of the dishes that Vrghr,  shottsy85 and Malvir created yesterday in the phone-in version of "Cookin' With the Wuff". And as you can see from the photo, folks at the "eating side" of the conversation seem to have enjoyed it, for there isn't a lot left. *grin*

The recipes below include the sauce and marinade for the chicken, a Stir Fry Chicken portion, if you'd just like to make the chicken on its own, and the full "Chicken Fried Rice" segment with all the additional steps to create the full dish.

We used frozen assorted veggies to simplify the creation of the rice. Of course, you could use an assortment of fresh veggies if you prefer. And you can substitute many different assortments of the frozen types, depending on your taste, what's available, or the cost.

The dish itself is pretty economical if you look at if by only how much of each item gets used. But buying the various ingredients in the first place could set you back a bit. Luckily, they arrive is decent size quantities, and you'll be able to create a LOT of different stir fries with them before you run them out.

This is a bit of an experiment in various flavors on Vrghr's part. Please feel free to adjust the quantity of different ingredients to suit your own tastes, or to leave out or sub others; stir fry rice is pretty subjective, and you'll likely find that lots of different variations taste pretty good!

Enjoy and have fun in the kitchen. Wuffy knows we did with this cooking session!

NOTE: Those on the far end who tasted the sauce for this say it would work equally well with other firm proteins, like Beef or Pork. It would probably work well with firm Tofu too, if you squeezed the extra water out. Try it out!

INGREDIENTS:

For the Marinade/Sauce:

2 TBS dark/regular (not light) Soy Sauce
1 TBS Oyster Sauce
2 TBS Water
1 TBS Butter, melted
2 Scallions/Green Onions, diced, white & green parts
1 TBS Toasted Sesame Seeds
2 tsp Garlic Paste
2 tsp Ginger Paste
OPTIONAL: Sriracha hot sauce to taste

For the Chicken:

3 Boneless, skinless Chicken Thighs, cut into bite-sized pieces
1 TBS Grape Seed or other high smoke point oil, such as Peanut, Canola, etc.
Salt & White Pepper

For the Stir Fried Rice:

Stir Fried Chicken (from above)

2+ Cups cold, previously cooked White Rice (see note in recipe)
3-4 Eggs, beaten
1/2 Lg Onion, diced
8-10 oz Assorted Frozen Vegetables (see note in recipe)
4 Scallions/Green Onions, diced, both green & white parts
Toasted Sesame Seeds (optional for Garnish)
2 TBS Butter
1 TBS Oil
1 TBS Lite Soy Sauce
1 TBS Dark/Regular Soy Sauce
Reserved Marinade from the Chicken step

DIRECTIONS:
For the Marinade:

We're going to use some of this as a marinade for the Stir Fry Chicken, and reserve part of it for the Stir Fried Rice. If you are just making the chicken, feel free to use all of it in the marinade step.

In a small bowl, combine all the ingredients for the Marinade and whisk together until thoroughly combined.
NOTE: if you want your chicken to have a bit of a kick, you can add a little Sriracha Hot Sauce to this mixture, but go gently. Stir fry chicken is not normally served "spicy style". But some folks appreciate a gentle touch of heat. We did NOT use any during this session, because one eater was not a friend of the spice.

This marinade/sauce is better if you can let it rest for a time for the flavors to meld. Go ahead and add the bit for the chicken, it will "rest" while the chicken marinades. The rest of the sauce should be placed in a covered container and stored for a few hours or over night in the fridge.

For the Stir Fry Chicken:

Place the bite-sized pieces of boneless, skinless chicken thighs in a zip-top bag or similar container. Add 2-3 TBS of the Marinade and reserve the rest for the stir fry rice (if not making rice, just add it all).
Seal the bag, removing the air inside, and kneed until all the chicken is nicely coated with the marinade. Refrigerate over night, flipping and kneeding the bag again at least once.

In a large skillet or wok, heat until hot over medium-high heat. Add the oil, and when the oil is hot, add the chicken pieces, letting as much of the marinade remain in the bag as possible. Don't throw it out! Sprinkle chicken with a bit of salt and white pepper.

Stir fry the chicken bites until they are cooked on all sides, with a bit of browning on the edges if possible.
Add the remaining marinade from the bag, if any, and reduce the heat to medium. Continue to cook and stir the chicken until it is just cooked to the middle. Don't over-cook or it will dry out when we cook it further with the rice.

If making rice, plate the chicken until ready to add it back to the rice.

For the Chicken Stir Fry Rice:

NOTE: Stir Fried Rice works best with older, not freshly made rice. It is a bit more 'sturdy' after it's rested for a day in the fridge, and holds up better to the agitation of frying. But in a pinch, you can use freshly made rice too. Just try not to break it up too much or let it become mushy as it fries.
NOTE: Vrghr purchased a frozen veggie assortment called "Italian blend" for this session, because that's all the market had. A "Stir Fry Assortment" would be even better, but even those cheap peas and carrots mixtures would work just fine here. Use the veggies of your choice. Most all of them will work.

Clean out your skillet/wok and return it to the stove over medium heat. Add 1 TBS Butter and heat until the butter foams
Add the beaten eggs, season lightly with sale/pepper, and scramble until just beginning to turn firm. Remove to a plate to wait for adding back to the rice.

Add 1 TBS Oil and 1 TBS Butter to the skillet and raise heat to high. When butter foams and oil is hot, add the diced onion and stir about.

When the onion just begins to turn translucent, add in the frozen veggies and continue to stir fry. Veggies should be crisp/tender. If necessary, add a bit more oil to encourage frying.

When the veggies are just turning tender add the TBS of light soy sauce and stir briefly to coat. Add 1 TBS butter and other TBS of oil, then add the cold, day old rice.

Stir fry the rice until it has all been coated with the sauce and veggies in the skillet, and any clumps of cold rice are broken up. When the rice is becoming toasty and fragrant, add the reserved marinade (the part that did NOT touch the chicken in the bag over night!!) and the dark Soy Sauce. Stir in and continue to fry until heated

Add the stir fried chicken back to the rice, along with any juices on the plate. Stir in until everything gets to know one another and the chicken is heated again

Add the scrambled eggs to the party, along with most of the diced scallions/green onions (reserve a bit for garnish). Stir and break up the eggs and distribute them all through the rice until they are slightly warmed

Remove from heat to a warmed serving bowl. Sprinkle with the remaining Scallions and some toasted sesame seeds as garnish

!DEVOUR!

PS: Quick recipe for Instant Pot steamed rice, for those who want it:
1 C long grain white rice, rinsed (since we going to stir fry this in a day, you can actually skip the rinsing this time)
1 C warm water
1 TBS (or more) Butter, melted in the water
1 tsp Salt

Put everything in the Instant Pot, secure the lid and cook at high pressure for 8 minutes. Allow to cool until peg drops.

For stir fry rice, transfer to a container and refrigerate over night