Anyway, I made a lot of extra rice, so I decided to attempt chicken fried rice with the leftovers. I thought that the homemade version was very good, especially considering how much healthier it must be than the stuff you'd get from a Chinese restaurant. The recipe is incredibly versatile, so add whatever veggies or meat you have on hand.
Chicken Fried Rice
Makes 5-6 Servings
Recipe adapted from Rachel
4 cups rice, prepared (I used brown rice)
2 boneless, skinless chicken breasts, cooked
2 tablespoons sesame or olive oil
2 carrots, peeled and chopped (or 1/2 cup frozen carrots)
1 medium white onion, chopped
1/2 cup frozen peas
3/4 cup shelled edamame
2 cloves garlic, minced or pressed
3 green onions, sliced
1/4 cup soy sauce
1-2 tablespoons sriracha.
Heat oil in a large skillet over medium heat. Add carrots and onion and stir fry until tender. Add frozen peas, edamame and garlic. Crack eggs into pan and scramble, mixing throughout veggies. Stir occasionally, until eggs are cooked through, 2-4 minutes. Add green onions.
Turn up heat to medium-high and add cooked rice, cooked chicken, soy sauce and sriracha, stirring to coat the rice and veggies. You want the rice to get almost crispy, so let it cook for awhile without stirring, then stir to let a new layer cook on the bottom. Taste and add additional soy sauce and/or sriracha as needed.
|Chicken Fried Rice|