In a wok over medium-high heat, add the oil. Once hot, add garlic and cook for 30 seconds.
Add chicken and toss continuously until golden.
Push the chicken to the back of the wok and tilt it toward you so the oil pools at the bottom. Pour in the whisked egg and scramble it, holding the wok so the chicken stays on the other side.
Add baby corn, peas, carrots, and rice. Toss to combine and turn off or reduce the heat.
Add sweet chili sauce, soy sauce, black/dark soy sauce, and Sriracha.
Turn on the heat again and toss to coat everything in the sauce, using a metal spatula to break up clumps of rice so it becomes fully coated. Serve immediately.
Directions
Credits
Tips:
This dish is your leftovers’ best friend. I like making lemon chicken with jasmine rice and lots of steamed peas and carrots for Monday’s dinner, and the next night I turn the cold leftover rice and steamed vegetables into fried rice.
Cold rice keeps its shape much better than freshly made rice, which is why I always recommend it. If you don’t have pre-steamed or frozen carrots, you can leave them out or substitute with sliced scallions.
Black/dark soy sauce: A darker and sweeter version of regular soy sauce, this stuff adds that eat-me-now color to your stir-fries. Keep in mind that it’s potent, so a little goes a long way.
Description:
Photo by Shoshi Sirkis
Styling by Anat Lobel
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