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Sour-fried Rice Rhapsody

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Serves General | Prep Time 45 | Cook Time 25

Why I Love This Recipe

The origins of fried rice can be traced back to the Sui Dynasty in ancient China, where it was created as a way to utilize leftover cooked rice. It has since become a beloved dish around the world, with countless variations and adaptations.

Ingredients You'll Need

1 cup uncooked long-grain white rice
1⁄4 cup rice vinegar, divided
2 tablespoons soy sauce, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 large eggs, beaten
1⁄2 cup vegetable oil, divided
1 cup frozen peas, thawed
1 cup diced carrots
1⁄2 cup diced onion
2 cloves garlic, minced
2 green onions, thinly sliced, divided
1 teaspoon sesame oil
Salt and black pepper to taste


Cook the rice according to package instructions. Spread it out on a baking sheet and let cool completely.

In a small bowl, combine 2 tablespoons of the rice vinegar and 1 tablespoon of the soy sauce. Add the chicken and toss to coat. Let marinate for 30 minutes.

In a small bowl, whisk together the eggs, remaining 2 tablespoons rice vinegar, and remaining 1 tablespoon soy sauce. Set aside.

Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.

Heat the remaining 1⁄4 cup vegetable oil in the same skillet or wok over high heat. Add the cooled rice and stir-fry for 2-3 minutes, breaking up any clumps.

Push the rice to the sides of the skillet or wok, creating a well in the center. Add the egg mixture to the well and scramble until partially cooked, about 1 minute.

Add the peas, carrots, onion, garlic, and half of the green onions to the skillet or wok. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.

Add the cooked chicken and sesame oil to the skillet or wok and stir-fry for an additional 2-3 minutes, or until everything is heated through and well combined.

Remove from heat and season with salt and black pepper to taste. Garnish with the remaining green onions.

Serve hot, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Pairs Well With

A refreshing glass of lemon iced tea, perfectly complementing the tangy flavors of the sour soup.

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