Fried Rice with Chicken and Mushrooms
Main Dishes • Chinese
Description
Fried Rice with Chicken and Mushrooms
Ingredients
- Boiled White Round Rice 5 oz
- Pickled Chanterelles 5 oz
- Onion 1 head
- Garlic 2 cloves
- Oyster Mushrooms 1 teaspoon
- Chicken fillet 5 oz
- Soy Sauce 0 fl oz
- Vegetable Oil 0 fl oz
- Sesame Oil 1 teaspoon
- Ground Black Pepper to taste
- Sugar 1 tablespoon
- Rice Vinegar for Sushi to taste
- Scallions 1 bunch
Step-by-Step Guide
Step 1
For this dish, we need already cooked rice. It's best if it's leftover rice from yesterday, which has dried a bit. If you don't have any, no worries — we can cook fresh rice. Cook the rice in a 2:3 ratio and do not salt it. It's better to do this in advance so it cools down.
Step 2
Cut the champignon mushrooms (it's better to take small, firm ones) into quarters and sauté them until golden brown in 2–3 tablespoons of vegetable oil.
Step 3
Transfer the sautéed mushrooms to a bowl and set aside so they don't get in the way.
Step 4
Now, cut the chicken fillet into medium-sized cubes. You can even cut them larger, as they will shrink a bit while frying.
Step 5
Peel the onion and slice it into half rings, and crush the peeled garlic with a knife and chop it finely.
Step 6
In the wok where the mushrooms were previously sautéed, quickly fry the garlic in the remaining oil and immediately add the onion so the garlic doesn't burn. Now, it's also a good time to add the sesame oil.
Step 7
Don't fry the onion for too long; immediately add the chicken. The chicken will only need a couple of minutes on high heat.
Step 8
Now it's time for the sauces. Add them to the chicken one by one, then add the sugar. Don't forget to taste everything now. It's very important to maintain a balance of flavors. My proportions are quite approximate.
Step 9
Now add the sautéed mushrooms and mix everything together. Let it warm up a bit.
Step 10
Finally, just stir in the rice, warm it on the heat, and serve it on the table, garnished with fresh green onion.
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