Chicken Marinade Rice Fry

I have no idea how to write this up.

Lately I have been doing a reverse chicken marinade, where I grill the chicken thighs and then pour the marinade over them afterwards.. It is mostly Alison Roman’s marinade, lemon & orange juice, soy sauce, hot sauce, garlic, ginger, etc.., but poured over hot, grilled, juicy chicken.

I used that marinade to fry up this rice fry..

With the leftover grilled chicken.

So very excellent.


  • splash of oil
  • 1 small onion, diced
  • 1 carrot, diced
  • ½ bell pepper, diced
  • 1 large chicken thigh, cooked (grilled!) & chopped
  • 1-1.5 cups of rice, cooked
  • some of that leftover marinade, maybe ¼ cup?
  • some extra soy sauce, a tbsp?
  • a big pickle, choped
  • fresh basil, chopped

In a medium hot pan, add a splash of oil, onion, carrot, and bell pepper until cooked through, maybe 5-10 minutes stirring stirring. Add the cooked rice and the chopped cooked chicken. Add the leftover marinade! And some extra soy sauce to liven it up. Let it cook in a little, 10 minutes or so on low, stirring stirring.

Fold in the pickle and garnish with fresh basil.

Two hungry adults ate this in two servings..

June 7, 2022 Comments (0) Big Dishes, Meat

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