Chicken and Bacon Fried Rice

Name: Chicken and Bacon Fried Rice
Yield: Serves 3 to 4 As A One-Bowl Meal
Cuisine: China
Ingredients: 1 tablespoon cornstarch; ½ pound boneless, skinless chicken breast, cut into ¼-inch cubes; 1 tablespoon finely minced garlic; 2 to 3 teaspoons corn or peanut oil; 2 tablespoons finely chopped Chinese chives or fresh coriander; ½ cup China Moon Double Stock or unsalted chicken stock; 3½ to 4 cups cold cooked white rice, short- or medium-grain preferred; 3 fat scallions, cut into ½-inch nuggets; 1 tablespoon finely minced fresh ginger; 2 large eggs, beaten; ½ cup diced smoked bacon; Kosher salt and Freshly ground pepper; 2 tablespoons unseasoned Japanese rice vinegar; 1 cup diced carrot; 3 tablespoons soy sauce; 1 tablespoon Chinese rice wine or dry sherry; 1 teaspoon kosher salt; 1 large egg white; 1 cup fresh peas or corn kernels

Preparation info

Serves
3 to 4
As A One Bowl Meal

Difficulty
Complex

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Another noontime favorite, this version of fried rice features large cubes of plush chicken and tiny bits of fragrant bacon. Purchase a strip of good slab bacon from your butcher. It lends magic to many dishes.

Ingredients

Velvet Marinade and Chicken

1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1

Asia
China
Dinner

Method

Briskly whisk the marinade ingredients through the cornstarch until thick. Add the chicken and toss well. Seal and refrigerate for several hours or overnight. Let come to room temperature; re-toss before cooking.
Combine the aromatics in a small dish; seal until ready to use.
Combine all of the sauce ingredients through the vinegar in a small bowl. Stir