| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups white jasmine rice
- 1/2 cup brown jasmine rice
- 2 cups oyster sauce
- 1/2 cup mushroom soy sauce
- 1/4 cup sesame oil
- 1/4 cup sugar
- 1 tablespoon chile sauce (sambal oelek)
- 1/2 tablespoon crushed garlic
- 1/2 tablespoon fish sauce
- 1/4 tablespoon ground black pepper
- 1/4 cup fresh cilantro, plus more for topping
- 1/4 cup sliced green onion, plus more for topping
- 4 cups shredded green cabbage
- 3 cups shredded purple cabbage
- 1/4 cup fresh Thai basil
- 5 pounds chicken thighs
- 1/4 cup garlic salt
- 2 tablespoons chile flakes
- 1 tablespoon crushed garlic
- 1 tablespoon ground black pepper
- 1 tablespoon ground turmeric
- Canola oil, for cooking
- Alfalfa sprouts, for garnish
- Chile sauce (sambal oelek), as desired
Instructions
- For the rice: Mix the white and brown jasmine rice in a sieve and rinse until the water runs clear. Combine with 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. Spread the rice on a tray to cool down while preparing the rest of the ingredients.
- For the fried rice sauce: Put the oyster sauce in a large bowl, then add the mushroom soy sauce, sesame oil, sugar, chile sauce, garlic, fish sauce, black pepper and 1/4 cup water. Whisk together until uniform and let sit while preparing the cabbage mix.
- For cabbage mix: Set aside a handful of cilantro and green onion for garnish. Combine the green and purple shredded cabbage in a bowl with the cilantro, green onions and Thai basil.
- For the shredded chicken: Preheat the oven to 325 degrees F.
- Add the chicken thighs to a deep baking pan. Mix in the garlic salt, chile flakes, garlic, black pepper, turmeric and 4 cups water. Bake for 45 minutes. Shred the chicken.
- To assemble the fried rice: Coat a heated flat top or griddle with canola oil. Spread the cooked rice on the flat top with space in between so it can steam and gain a light brown, crispy texture. Once ready, slowly add the fried rice sauce and mix it on the flat top until the sauce has colored the rice and no white of the rice is visible. Keep cooking until the steam has decreased significantly, then add a handful of the cabbage mix. Continue to mix the rice and cabbage together. Once the rice has less steam and has acquired a crispy texture, remove from the flat top to a bowl. Let cool for 2 minutes, then mix in additional cabbage mix for more crunch. Add a serving of shredded chicken, then dress with green onions, cilantro, sprouts and some chile sauce for heat.
- Cook’s Note: This fried rice bowl is customizable and can take any protein while enhancing the flavor. The cabbage mix on top is recommended to be mixed while pan-frying the rice, as well as added on once the rice cools down a bit for extra crunch. There may be chicken left over from this recipe that can be used in sandwiches, on top of plain white rice or stored in the freezer for up to three months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2185 |
| Total Fat | 174 g |
| Saturated Fat | 26 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 73 g |
| Cholesterol | 370 mg |
| Sodium | 4302 mg |
Reviews
So good.
Yum!!!!!!!
delicious and easy to make