Adapted from Anne Burrell! Contains soy and gluten. Free from dairy, nuts, and sesame.
Canola or vegetable oil
1 small onion
1 inch piece of ginger, chopped fini, fini, fini
3 cloves garlic, smashed and finely chopped, divided
Chicken breast tenders for four people — depends on the size of your people 1 lb or 2 lbs of chicken, right?! 😉
4 scallions, cut on the bias (angled)
1 cup frozen corn
4 cups cooked and cooled white rice (this means to start with 2 cups of raw rice)
¼ cup soy sauce
Splash of vinegar
Chili Garlic Sauce from the international aisle at Stop and Shop (optional) or Sriracha, Sambaal, or preferred spicy sauce.
FIRST, make the rice itself according to the package directions!
Coat a large sauté pan with canola oil. Add the onions and carrots, bring to medium high heat and cook for 6 to 7 minutes, stirring frequently.
Stir in the ginger, 2 cloves of garlic, and scallions, and cook for one minute more.
In the mean time, clean the chicken, and cut the chicken into strips. Cook the chicken in oil and a sliced clove of garlic til it is cooked through.
Toss the chicken and the frozen corn into the mix.
Add the rice and stir to combine, then let sit to get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy for 3 minutes and then repeat. Don’t stir too much, or it will get soggy.
Combine the soy sauce, vinegar, and chili paste (if using) and add it to the rice. Cook for 1 to 2 minutes.
Top each bowl of fried rice with a squeeze of lime juice. Enjoy!