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Fresh Fried Rice with Jerky and Potato Chips

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  • Author: Abbe
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Asian/American


Units Scale

3 cups warm cooked Jasmine rice (cooked according to package directions)
3 T grapeseed or peanut oil
1 c sliced mushrooms
2 beaten large eggs
1 t sugar
1/2 c chopped white onion
1/2 c crushed kettle-cooked potato chips
1/2 c sliced jerky (I used teriyaki turkey)
1/2 c chopped scallions
2 T oyster sauce (optional, but see above)
Salt to season
2 T chicken broth
For garnish: Sliced Red onion, cilantro, potato chips, 1/2 c bean sprouts (optional)


Heat 3 T of oil in a large nonstick or cast iron skillet on high.

Cook 1 c sliced mushrooms, tossing until just brown, for about 1 minute.

Pour in the beaten eggs and stir for about 10 seconds.

Add the rice. Pat down into an even layer, then vigorously start tossing everything together. (I will tell you this made a mess of my stove, but that’s the way it goes!) Continue tossing until grains dry out and separate, about 3 minutes.

Add the sugar, onions, chips, jerky and scallions. Season with salt. Cook until onion is slightly softened, about 2 minutes.

Season with salt or oyster sauce. Toss together. Pour 2 T of chicken broth around edges of skillet, tossing until broth evaporates.

Garnish with red onion, cilantro, and more potato chips or bean sprouts.


From Bon Appetit, September 2015