How to Make Kung Pao Fried Rice

Red chilies lend spice and color to a kung pao chicken recipe.

Kung pao fried rice is a spicy dish made with traditional Asian ingredients, such as soy sauce, sesame oil and Chinese rice wine. Crushed peanuts give the dish crunch, while dried red chili peppers add heat. Customize the recipe with other seasonings, such as ginger, to taste. Kung pao is traditionally prepared with chicken breast meat cut into small, bite-size pieces. Instead of using steamed rice, use fried rice for added richness and flavor.

Things You'll Need

• Wok
• 2 cups white rice
• 1 tbsp. olive oil
• 5 tbsp. sesame oil
• 2 peeled carrots
• 1 cup frozen peas
• 3 tsp. apple cider vinegar
• 2 tbsp. soy sauce
• 3 tsp. sugar
• 1 tsp. corn starch
• 1 tsp. each of finely chopped fresh ginger and garlic
• Mixing bowl
• 6 sliced dry red chili peppers
• 2 boneless, skinless chicken breasts
• 2/3 cup crushed roasted peanuts

Instructions

1. Make fried rice by cooking 2 cups of white rice in a saucepan according to the package's directions. Boil 2 peeled carrots and 1 cup of frozen peas until they are tender, then drain. Cut the carrots into small pieces. Set a wok on a stove burner set to "High." Heat 1 tbsp. of olive oil and 1 tbsp. of sesame oil in the wok and add the cooked carrots and peas. Fry the vegetables for 30 seconds and pour in the cooked rice. Add soy sauce to taste and fry the rice and vegetables for 1 minute, tossing with a spoon continuously. Remove the rice from the wok.

2. Create kung pao sauce by combining 3 tsp. of apple cider vinegar, 2 tbsp. of soy sauce, 2 tsp. of sesame oil, 3 tsp. of sugar, 1 tsp. of corn starch and 1 tsp. each of finely chopped fresh ginger and garlic in a mixing bowl.

3. Heat 2 tbsp. of sesame oil in the wok over medium-high heat. Add 6 sliced, dry red chili peppers, with their seeds removed, to the wok and fry for 1 minute. Cut two boneless, skinless chicken breasts into bite-size pieces and place them into the wok. Fry the chicken for 5 to 7 minutes, or until the meat is cooked all the way through.

4. Pour the sauce over the chicken and allow it to thicken over the heat. Add the fried rice to the chicken and toss the ingredients with a spoon to coat with the sauce. Sprinkle in 2/3 cup of crushed, roasted peanuts and serve the kung pao fried rice immediately.

Tips & Warnings

• Wash your hands immediately after cutting the red chili peppers and avoid contact with your eyes until your hands are clean.

• Cook the chicken until its internal temperature reaches 160 degrees Fahrenheit to prevent food-borne illness.

References

• Simply Recipes: Kung Pao Chicken
• Food Network: Kung Pao Chicken
• All Recipes: Fried Rice Restaurant Style