|Chicken breast, cut into 1-inch cubes (Chicken Marinade)||6 oz|
|Chopped red onions||1/3 cup|
|Chopped green onions||1/3 cup|
|Coined carrots||1/4 cup|
|Large egg||1 each|
|Canola Oil, more if needed||7 tbsp|
|Salt and pepper||1/2 tsp|
|Club House Tandoori Masala||1 1/2 tbsp|
|Club House Cinnamon, Ground||1/2 tsp|
|Light tamari (Gluten Free Soy Sauce)||1 tbsp|
|Curry leaves (leaves removed from stem)||1 tbsp|
|Chopped coriander||1/4 cup|
|Canola Oil, more if needed||1 tsp|
|Cooked jasmine rice (Fried rice)||2 1/2 cup|
Chef Insider Tip: Rehydrated Fried Rice
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.
This recipe was created for Club House for Chefs by: Trevor Lui, Chef and Owner of Kanpai Snack Bar in Toronto, ON.
For the Chicken Marinade: In a hot pan, flash curry leaves in Canola Oil (1 tsp), 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 Canola Oil (3 tbsps) 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 Canola Oil (1 tbsps), remove and chop. Set aside. Return wok/pan to heat, add remaining Canola Oil (3 tbsps), 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 (½ tsp). Remove when thoroughly cooked and to desired hot temperature, plate and garnish.