Chicken Fried Rice

November 11, 2013

Fried Rice

I made way too much rice the other day. Really. The lid to my rice cooker even popped off because of the mountain of rice underneath. It was actually kind of fun to watch.

This also meant that I had a mountain of rice that needed to be used. I thought a good soup would be a perfect use, however, Aaron quickly let me know that he really doesn’t like rice in soup. Weird, right?!

So, I decided on simple Chicken Fried Rice. I’ve never used a recipe for fried rice because it has always seemed pretty intuitive. You know, rice plus pan. You can’t really go wrong.

But for giggles, I looked up a couple of recipes. All this did was affirm my earlier suspicion—it’s pretty basic. You can change up the vegetables or add spices but the basics are the same. And really, I like it pretty basic.

One tip I have learned from making fried rice is to use cold rice. Something about it just works so much better.

On a separate note, this is day seven of not eating out. I know this stretch will end on Thursday when we head to Spokane—but it’s pretty good in the meantime.

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Chicken Fried Rice

Ingredients:
2-3 cups cold cooked rice
1 chicken breast, thinly sliced
1/2 onion, diced
3-4 carrots, peeled and chopped
1 cup frozen peas
2 eggs
3 garlic cloves, minced
2-3 tablespoons soy sauce (I use low-sodium)
1-2 tablespoons vegetable oil
Freshly ground pepper
Pan spray (I use Trader Joe’s coconut oil spray)

Directions:
Heat a large skillet over medium low. Give it a good coating of pan spay and add the onion. Let the onion cook until it begins turning golden brown and translucent, stirring occasionally.

Increase the heat to medium to medium-high and add the garlic and chicken to the pan. When the chicken is browned add the rice, carrots and peas. Drizzle the oil and soy sauce over the top.

Stir the mixture occasionally. You’re looking for the rice to develop some browning. This will be about 5-10 minutes.

Make a well in the middle of the rice and crack the two eggs into the middle. Carefully scramble the eggs, taking care to not incorporate the rice into the egg mixture. Once the eggs are scrambled give everything a good stir and cook for 5-10 minutes more.

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