Tuesday, March 19, 2013

Chicken Fried Rice

I had tons of rice leftover recently after making one of the easiest, fastest dinners that I make. All that's in it is cooked brown rice, black beans, canned or frozen corn, salsa, cream cheese, sliced avocado and a little shredded cheddar. Mix it all together and heat over medium heat. So simple, but very tasty.
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 eggs
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
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1 comment:

  1. Too funny! I made shrimp fried rice for dinner tonight! (I use one of those seasoning packets from the store) but otherwise similar recipe! I will try your seasonings instead next time! We love to chicken and shrimp in it! And, your original rice recipe sounds delicious! maybe good with quinoa too? How much cream cheese and salsa do you use?