Chicken Fried Rice


Chicken Fried Rice

This is my new wok that I got for Christmas.  I LOVE IT!  Yes, I am shouting.  I also have a large skillet by the same company.  I love that I can take it from stove top to oven.  It has a ceramic base that is easy to keep clean and the food doesn’t stick.

I needed a reason to try it out and decided to make Chicken Fried Rice as I could get everything ready ahead of time and just assemble it for dinner.  This allowed me to boil the rice and let it sit out to “harden” a few hours and boil a few chicken breasts for tonight’s dinner and to make a few extra to have on hand for the rest of the week.  (Tip:  Marinate your chicken breasts, for at least 1/2 hour,  in 8 cups of water and 2 TBSP of salt in the refrigerator.  Remove chicken from marinade and throw away salt water before boiling.  The chicken breasts are extra juicy with brining.)

I have been searching for Chinese, Asian foods on Pinterest the last few days because other than soups it seems the best way to get a great mixture of several vegetables that my family will eat every night.  They get tired of spinach salad and my vegetable plates which are just what they sound like a plate of sliced vegetables such as peppers, cucumbers, baby peppers, carrot sticks or celery sticks.  Occasionally I add radishes, grape tomatoes and raw broccoli to my vegetable plates.

This recipe was a mixture of several from Pinterest.  I took all the best parts from Fried Rice II on Allrecipes.com,

Light and Easy Chicken Fried Rice from Seizing Life, One Measuring Cup at a Time.com and Better than Takeout Chicken Fried Rice from Rachel Schultz.com and mixed them together.

Verdict:

This was an easy tasty dish!  I loved that I could have everything ready the night before or the morning that I was making this and just come home and put it all together.  It made dinner SUPER easy and left me feeling really happy with how quick it was to make a take-out like dinner for my family in less time than it would for me to order the food, drive to the restaurant, pick it up, bring it home and serve it.  Also, I know what exactly is going into our food.

Ingredients:

  • 6 cups rice, prepared ahead of time and allowed to sit at least 4-6 hours (I cooked mine using the package recipe substituting 1/2 chicken stock for 1/2 the water to add extra flavor to the rice and refrigerated it the night before making the fried rice)
  • 1 1/2 lbs. boneless chicken breasts, cooked and cubed into bite size pieces
  • 1 (16 oz) bag frozen pea, carrot, green bean and corn mixture, thawed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 eggs, beaten
  • 1/4 cup  Sesame Oil, divided
  • 1/2 cup Soy Sauce, low sodium if possible
  • 1/4 cup Tsang Stir Fry Sauce

Directions:

  1. In a large skillet or wok pan heat 2 TBSP sesame oil until hot.
  2. Add vegetables, garlic, onion to pan and stir.
  3. Once these are hot 3-5 minutes add in remainder of the sesame oil and then the chicken, rice, soy sauce and stir fry sauce.  Stir continuously.
  4. Once warm make a well in the center of the rice and add the eggs.  Mix until eggs are cooked and mixed through.
  5. Drizzle a bit of stir fry sauce over the top prior to serving if you wish.

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