Back in my college days, my absolute favorite thing to order from this particular chinese restaurant in town was their pork fried rice. In fact, I loved this stuff so much that it got dubbed with the name “Crack Rice” because I was literally hooked on the stuff!
Although it has been years since I’ve had this glorious dish, I have been trying to re-create it in our own home. There have certainly been some trial-and-error sessions going on, but I think that finally, after all these years, I have come close to re-creating this dish.
The taste is dead-on identical to the crack rice from college, but this time, I added a little flare to it. Instead of stirring in the pork to the rice, I add sweet and sour sauce to the pork pieces and then put the pork on top of the rice. That way, in each bite, you get a little bit of fried rice and a little bit of sweet and sour sauce. I got that idea from Guy on the Food Network, so thank you Guy!!
I learned a great lesson this time around making this dish…make the rice the day before, or at least make sure the rice is cold when you are ready to cook. The texture makes a huge difference.
Overall, I am very impressed with out the rice turned out…and I am very critical of my own cooking (we are all our own worst critics, no?). And I wouldn’t share a recipe with you if it didn’t pass the Amie test! So take it from me folks, this is a great way to make your own chicken fried rice at home, for a fraction of the cost. And it gives you room to experiment and make your very own creation! So enjoy.
Chicken Fried Rice
Here’s what you’ll need:
1/2 cup of sweet and sour sauce
1/2 lb. of chicken, cubed into tiny pieces
8-10 cups of cooked, cold rice
3/4 cup soy sauce
3/4 cup oyster sauce
3 tbsp. sesame oil
1 red bell pepper, diced finely
3 tbsp. of ginger, minced
3 tbsp. of garlic, minced
4 tbsp. of oil
1 bunch of green onions, chopped
1 bag of frozen peas, cooked and ready to use
1. In a bowl, combine 1/4 cup of soy sauce, 1/4 cup of oyster sauce, 1 tbsp. of sesame oil and chicken. Put in the fridge to marinate for a few hours.
2. In a skillet, scramble the eggs. Season as you usually would. Break the eggs up into tiny bits and set aside for later.
3. Heat a large wok on medium high heat, spray with pam or drizzle with a little oil. Cook the marinated chicken until done (several minutes), constantly stirring. Remove and place in a separate bowl, stir in the sweet and sour sauce to coat the chicken, and cover with foil to keep warm.
4. Wipe out the wok with a paper towel and set back on the stove. Add little bit more oil and cook the ginger and garlic for one minute. Add bell pepper and stir until tender. Add peas and cook for one minute more. Remove and put in separate bowl, cover with foil to keep warm.
5. Pour in the rest of the oil into the wok and turn on high heat (it is important the wok is sizzling hot before adding the rice!). Before adding the cold rice, break up the rice with your hands first. Add the rice and stir constantly for a minute or two.
6. In a little bowl, combine the rest of the soy sauce, oyster sauce and sesame oil. Drizzle the sauce over the rice, stir to combine, then drizzle a little more sauce until all of the rice is covered and no white is left. Add the eggs and the vegetables, stir to combine. Add salt to taste. Lastly, add the green onions.
To serve, pour rice into a bowl and add the chicken on top. Enjoy!