
The first time I had the Thai fried rice at Shinsei in Dallas I thought I had died and gone to heaven. Until about an hour later. I was SICK. My stomach was churning and I suddenly regretted (nearly) finishing the whole bowl full of tasty rice. My mom and sisters had similar reactions.
A few weeks later the newspaper printed the recipe for their fried rice and I found the culprit. Oil, and lots of it. So when I made my fried rice, I cut down on the oil, substituted brown rice for white and added a bunch of veggies. This made for a tasty and hearty Asian dish that left my belly pleased… in more than one way… afterward!

Ingredients
Method
- Cook rice one day ahead or earlier that morning, according to directions. Chill in refrigerator.
- Heat a half teaspoon of canola oil & half teaspoon of sesame oil in a skillet or wok over medium high heat.
- When hot, add chicken and cook for about 5-7 minutes, until cooked through. Stir every 2-3 minutes. Remove from pan and set aside when done.
- Add remaining oil and sauté onion, carrot, bell pepper for 3 minutes, add garlic, edamame, broccoli and sauté for another 3 minutes.
- Add rice, chicken, spinach and green onions, toss to combine. Cook for 5 minutes, stirring often to heat through.
- Whisk eggs in a small bowl, make a well in the rice and pour egg in. Stir to combine with rice.
- Add soy sauce, herbs and sriracha and cook for 3 minutes. Stir often to make sure ingredients are combined and that everything is heated through.
- Season to taste with salt if necessary and serve hot.
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