Chicken and Pistachio “Fried Rice” with Fresh Ginger and Chinese Hot Mustard

From: Chef Shawn McClain, Sage at Aria, Las Vegas. Yield: 4-6 servings.

4 Tbsp. peanut oil, divided
1 lb. chicken breast, skinned, cut into 1⁄2” cubes
1 Tbsp. sesame oil
2 Tbsp. fresh ginger, minced
1⁄4 tsp. fresh garlic, minced
3 cups cooked white rice, cold  
11⁄2 cups pistachios, shel

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.