Chipotle Chicken Fried Rice
Foto: Host The Toast — Morgan
Ingredients
- 3 cups cold, cooked leftover rice (I used white rice, but brown will work as well)
- 1 lb boneless, skinless chicken breasts, chopped
- Kosher salt and black pepper
- 2 tablespoons canola oil, divided
- 1 zucchini, sliced and quartered
- 1 bulb fennel, sliced
- 2 large eggs
- 3 tablespoons chipotle Tabasco sauce
Steps
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In a large, nonstick skillet over medium-high heat, heat 1 tablespoon canola oil. Add in the chicken breast pieces and season with salt and pepper. Saute until lightly browned and cooked through, about 5 minutes. Remove from the skillet and set aside.
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Add the remaining tablespoon of canola oil to the pan. Once hot, add in the zucchini and fennel. Saute until softened, about 3 minutes.
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Push the vegetables to the side of the pan. In the open space, scramble the eggs. Once the eggs are cooked, add the chicken back to the pan and add in the rice. Add in the 3 tablespoons chipotle Tabasco a bit at a time, stirring to combine well, and tasting as you go along (you may want to use less or more, depending on your tolerance for heat!)
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Season generously with salt and pepper and serve warm.
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