Rice to the Lemon-Occasion
Lemon Chicken Fried Rice with Zesty Citrus Kick
35 minutes
Serves 4
DinnerChinese
Herb's take
Inspired by Chinese takeout classics, this fried rice gets a wake-up call from fresh lemon zest and juice, making it bright, savory, and just the right amount of tangy. Get ready to learn how a splash of acid does more than just sharpen flavors, it transforms leftovers into a standout dinner.
Ingredients
Yield
4
Instructions
- 01Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package directions. Spread the cooked rice on a baking sheet and refrigerate for at least 15 minutes or until cool.
- 02In a small bowl, combine the soy sauce, lemon juice, lemon zest, sugar, and sesame oil. Set aside.
- 03Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the beaten eggs and scramble until just set. Transfer eggs to a plate.
- 04Add another 1 tablespoon of oil to the wok. Add the diced chicken, season with salt and half the pepper, and cook until golden and cooked through, about 4–5 minutes. Transfer chicken to the plate with eggs.
- 05Add the remaining 1 tablespoon of oil to the wok. Sauté the garlic, ginger, and half the scallions for 1 minute until fragrant.
- 06Increase the heat to high. Add the chilled rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through.
- 07Add the peas and carrots, cooked chicken, and eggs back to the wok. Toss everything together for another minute.
- 08Pour in the prepared soy-lemon mixture and sprinkle over the remaining black pepper. Stir-fry vigorously for 1–2 minutes so every grain of rice is coated and the sauce is absorbed.
- 09Taste and adjust seasoning with extra salt if needed. Remove from heat.
- 10Garnish with the remaining scallions and serve hot, straight from the wok.
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