Spicy fried rice

Author	Drew DeVault
Cuisine	Asian
Course	main
Prep time	0 min.
Cooking time	0 min.
Diets	Gluten free
Serves	3

Ingredient	Amount	Prep
Rice	1 cup
Chicken breast	1 pieces
Peanut oil
Garlic		Diced
Yellow onion	1 pieces
Dried bird's eye chillis		Crushed
Light soy sauce
Fish sauce
Sesame seeds
Eggs	3 pieces
Butter

cooking

Put a little bit of Peanut oil into a pan and heat on high until shimmering Add the Yellow onion stir around to get them nicely covered in oil, cook until slightly translucent (2 mins max) Add the Chicken breast Don't put your face near the pan unless you want chili smoke in your eyes. Open a window Cook the Chicken breast Develop some browning on the outside in the high heat. Once no uncooked flesh is visible give it another 30 second and then gather everything already in the pan to one side Reduce the heat slightly, and add Butter to the pan. Allow it to melt somewhat, then add the Rice over the top. Allow Rice to fry for 30-60 seconds, stopping before the butter burns, and then mix the remaining Butter into the Rice Pour Light soy sauce and Fish sauce over everything to taste. About 2-3tbps of sauce. Use more Light soy sauce than Fish sauce perhaps a 4:1 ratio. Rearrange pan again to make more space. Crack Eggs into this space. Scramble them lightly until about half cooked. The goal is to get a nice mixture of both raw egg and cooked egg. Mix everything together, coating rice in the uncooked Eggs Cook for 1-2 additional minutes until the Eggs mostly cooked and everything looks delicious.

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preparation

cooking

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