Leftover fried chicken and white rice is tossed together with stir-fried onions and tamari, hot sauce and Worcestershire sauce for a simple and DELICIOUS fried rice recipe. Yields 6 cups in about 20 minutes.
Course Side Dishes
Cuisine Asian, American
Keyword chicken, fried chicken, fried rice, hot sauce, rice, side dish
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Servings 6servings
Calories 536
Author Laurie McNamara
Equipment
All-Clad Hard Anodized Nonstick Free Chefs Pan/Wok Cookware, 12-Inch, Black
Ingredients
1teaspoonolive oilextra light
1cupyellow oniondiced
kosher salt
4cupsday old long grain white rice
5tablespoonlow-sodium tamarior low-sodium soy sauce or to taste
3tablespoonsFrank's Red Hot Sauceplus more to taste
1½cupsfried chickendiced leftover meat and crispy skin
4green onionssliced (dark parts only)
Instructions
Add oil to a large chefs pan or wok and heat on medium heat.
Add onions with a pinch of salt and cook until soft and translucent, stirring often.
Increase the heat to medium-high and add in the rice, tamari, hot sauce and Worcestershire sauce.
Add in the diced fried chicken (with the crispy skin) and toss to combine.
Spread in an even layer, pressing into the pan. Let this cook for 30 to 45 second or until a crust forms on the bottom of the rice. Toss and repeat 1 to 2 more times.