This basic yet substantial fried rice makes good use of leftover chicken. It's satisfying as it is, but feel free to add other ingredients along with the celery, like minced garlic, finely chopped carrot or frozen peas.
Credit: Kathy Gunst with the editors of Parenting magazine
- 1 tablespoon safflower oil
- 1 tablespoon fresh ginger, peeled and minced
- 3 scallions, finely chopped
- 1/2 cup chopped celery
- 1 cup cooked chicken, thinly sliced
- 1/2 cup unsalted peanuts
- 2 1/2 cups cooked white rice
- 2 large eggs
- 1 teaspoon dark sesame oil, plus more for serving
In a wok or a large skillet, heat the safflower oil over high heat. Add half of the ginger and half of the scallions and saute for a few seconds. Add the celery and cook for 2 minutes, stirring. Mix in the chicken and the remaining ginger and scallions and stir-fry for another minute or 2. Add the peanuts and rice to the wok, being sure to break up any clumps, and stir-fry for 3 minutes, tossing constantly so that they don't burn or stick.
In a small bowl, beat the eggs with 1 teaspoon of the sesame oil. Add the egg mixture to the wok and stir-fry for 2 to 3 minutes more, until the eggs are thoroughly cooked and blended into the rice.
Serve with soy sauce and additional sesame oil on the side.
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