Buffalo Fried Rice
A fun spin on a Chinese classic, this Buffalo Fried Rice is filled with spicy chicken, tender rice, and creamy blue cheese.
Servings 4 servings
Ingredients
- 1 lb. boneless, skinless chicken thighs, cut into bite size pieces
- 1/4 cup hot pepper sauce
- 4 cups cooked, cold white rice
- 1 Tbsp. canola or grapeseed oil
- 1 Tbsp. butter
- 2/3 cup shredded carrot
- 1/2 cup thinly sliced celery
For the sauce:
- 3 Tbsp. hot pepper sauce
- 3 Tbsp. butter
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- Blue cheese crumbles
- Chopped chives or green onion, for garnish
Instructions
- Combine the chicken and 1/4 cup hot sauce in a shallow bowl or ziplock bag. Marinate for 1 to 4 hours in the refrigerator. Cook the rice according to package directions and refrigerate.
- Preheat a large skillet or wok over medium-high heat. Add canola oil to the pan. Saute chicken until browned, crispy and cooked through. Remove to a plate and set aside. Keep pan hot over heat.
- Meanwhile, in a small saucepan over medium heat, melt butter. Add remaining sauce ingredients and cook for 2 minutes, until well combined.
- Add butter to the pan you cooked the chicken in. Saute carrots and celery until softened 2 to 3 minutes. Add rice and chicken to the pan, cook another minute. Drizzle the sauce over the rice mixture and stir until completely combined. Cook another 2 minutes.
- Divide into bowls and sprinkle with blue cheese and chives.