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 Ingredients:

Ginger Fried Rice:

4 eggs

4 cups jasmine rice, cooked

Couple tablespoons of duck or chicken fat

Remaining oil from cooking roast chicken below in cast iron

1-2 tbsp sesame oil

2 tbsp soy sauce

2 tbsp garlic, grated

2 tbsp of ginger, grated

Kosher salt, to taste

Chopped green onions for garnish

 

Chicken:

1 whole cut up chicken (skin on, bone in thighs, breasts, drumsticks & wings)

1 stalk of lemon grace, white part only, grated

1 knob of fresh ginger, grated

2 tbsp soy sauce

2 tbsp of rice wine vinegar

3-4 tbsp of Sriracha 

1 tbsp of fish sauce

4 black garlic cloves

2 tbsp of honey

1 tbsp sesame oil

extra virgin olive oil

kosher salt & black pepper, to taste

cilantro & limes for garnish and serving

 

Preparation:

Preheat oven to 450 F;

Season chicken pieces with salt & pepper;

Add some olive oil to your cast iron skillet pan, enough to cover the bottom of the pan and ensure the chicken does not stick;

Over high heat, cook your chicken, skin side down for 3 minutes;

Reduce heat to medium-high heat and flip the chicken pieces and cook for another 10-12 minutes. You can probably take out the wings and drumsticks first and then the breasts and thighs;

While the chicken is cooking, add all of the ingredients together for the marinade in a large bowl;

Once the chicken is ready, remove from heat and place directly in marinade. Make sure to move the pieces around while it is sitting in the marinade. Leave for 10-15 minutes to the flavor can sink in;

Place the chicken pieces on an oven pan (make sure it has edges so nothing spills over) and bake in oven for 25 minutes, until internal temp is 165 F of each piece. Once again you can remove the wings and drumsticks before the thighs and breasts. I would take the remaining marinade and brush it on the chicken halfway through the cooking process;

In the meantime, while your chicken is cooking, prepare your fried rice. The reason you need to use cooked rice that is at room temperature, rather than just recently cooked, is because it ensures the rice doesn't become soggy when mixing with the remaining ingredients. I used the same oil that was left in the cast iron skillet from cooking the chicken and added a couple tablespoons of duck fat.

With the remaining oil and duck fat at high heat in the cast iron skillet, add the grated garlic and ginger to fry;

Once golden and crisp, remove and set aside in bowl and sprinkle with salt;

Reduce heat to medium-high and add 1 tbsp of sesame oil and the cooked rice to  the cast iron skillet. Make sure to move the rice around coat completely with the mixture of oils;

Add the soy sauce and if it is to dry, add 1 more tbsp of sesame oil;

Add the cooked ginger and garlic and combine all the ingredients thoroughly;

Remove rice from the cast iron skillet and separate into four separate bowls for serving or one large bowl if serving less than four people. Sprinkle with chopped green onions;

Based on the number of people you are serving, each person should recieve one egg sunny side up. In your chicken's last couple minutes of cooking, cook the eggs in the cast iron skillet;

Remove chicken from oven for serving; and

Remove eggs and place over rice.