Forget everything you think you’ve loved about rice and treat your taste buds to this marinated masterpiece. Complete with McCormick Culinary® Ground Cinnamon, this chicken breast and rice relationship worth warming up to this season.
Chicken Marinade | Serves 4
6-7 oz Chicken Breast, boneless, skinless, cut into 1-inch cubes
In a hot pan, flash curry leaves in 1 tsp. canola oil, remove and temper.
Add curry leaves and all marinade ingredients into bowl with chicken. Stir and cover chicken pieces thoroughly.
Cover and refrigerate for a minimum of 2 hours (overnight is best).
For the fried rice:
In a wok/pan, add 3 Tbsp. canola oil and heat. Add chicken to wok/pan and cook thoroughly. Remove from pan and set aside.
In a clean wok/pan, scramble egg in hot 1 Tbsp. canola oil, remove and chop. Set aside.
Return wok/pan to heat, add remaining 3 Tbsp. canola oil, all vegetables and cook until translucent. Add cooked rice, stirring constantly to ensure rice does not stick to wok/pan. Sprinkle a few dashes of water into rice to hydrate and loosen clumping.
Add cooked chicken and egg to wok/pan, fold in and mix. Add salt and pepper, to taste.
Remove when thoroughly cooked and to desired hot temperature, plate and garnish.
Rehydrate your day-old fried rice by breaking it up with your fingers, adding it to the wok/pan and sprinkling water into it. This will slowly rehydrate the rice leaving you with the perfect cooked consistency.
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