Monday, September 8, 2014

Better Than Takeout (Chicken) Fried Rice

Better Than Takeout (Chicken) Fried Rice 



  • 2 cups white rice 
  • 1 cup frozen peas and carrots (I added other vegetables to mine this time around)
  • 2 skinless chicken breasts, cut into bite-size pieces
  • 1/4 tsp. salt
  • 1 small onion, diced
  • 2 tsp minced garlic
  • 2 large eggs slightly beaten
  • 1/3 cup reduced-sodium soy sauce
  • 1 1/2 tsp. sesame oil
  • 5 Tbs. vegetable or canola oil, divided
  • 3/4 cup thinly sliced green onions
  1. Combine 2 2/3 cups water, rice, and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions.
  2. Transfer the steamed rice to a baking sheet to cool to room temperature. Refrigerate until cold.
  3. Heat 1 tablespoon of canola or vegetable oil in a large wok over medium-high heat. Add the eggs and stir with a fork until just cooked. Place the eggs on a separate dish.
  4. Heat 1 tablespoon of canola or vegetable oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Push the chicken to the side of the wok.
  5. Heat the remaining 3 tablespoons of oil in the wok over medium high heat.
  6. Add the vegetables to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, and 3/4 of the green onions. 
  7. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. 
  8. Transfer the rice to a bowl and sprinkle with the remaining green onions.

* You can also make this as a fried rice side as I did in the above pictures. It goes perfectly with our baked sweet and sour chicken recipe.
* Adapted from Oprah's Chicken Fried Rice Recipe.

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