Friday, February 5

Chicken Fried Rice

Chicken fried rice is probably the meal my husband asks for more than anything else. This is a pretty traditional recipe that can be easily kicked up a few notches with a optional couple extra steps.  

To get ready for this dish, you'll need to: 
  1. Cook some rice according to package directions. As you may be able to tell, we use brown rice and it works great for this recipe. 
  2. Dice your vegetables. We used peas, onions, and garlic, but you can use whatever you like. If you don't like peas, just use what you do like! We also usually throw in some diced carrots, but I didn't have any last night.
  3. Cook a chicken breast. Either boil it or do what I did, which is to brown it over high heat on a skillet for about 2 minutes on each side, and then stick it in a 375 degree oven for about 20-25 minutes or until no longer pink in the center. Just do whatever you have time for, but the latter makes for juicier and more flavorful chicken!
Heat up some oil over medium high in a skillet. Once hot, toss in your cooked rice and make a gap in the center, pushing the rice towards the outside of the pan.

Notice the rice that jumped out of the skillet on the left. Pretend that's not there.
Add a pat of butter to the middle of the skillet. 
Right after the butter is melted, throw in a clove or 2 of minced garlic and diced onion, then stir it around with the rice. 
Immediately throw in a whole egg. Make sure you keep it in the middle as much as possible, as it will take longer to cook if mixed with the rice. Ignore chubby fingers McGee.

Let the egg chillax for a few minutes, and then stir around for a rouch scramble. Let it cook in the center of the pan until totally cooked. You want this to cook through pretty well. Even if you like softer scrambled eggs, you won't like soft eggs in this dish, so do what I say. 

Do what I say or you will have bad fortune. Now forward this to at least 3,000 friends or else your dog will die from insomnia tomorrow. 

It's better just to do it...just in case.

Add the peas (either canned and drained, or defrosted from frozen). 

If you haven't already shredded your chicken, just grab a fork and go to town, pulling small pieces apart.

If you have no idea what in the world I'm talking about, just grab a knife and dice the chicken into small pieces. I was tired of using a fork so I grabbed a knife...dirtying up an unnecessary utensil. 

Pour in some soy sauce. Just use as much or as little as you like. 

Keep in mind, you want to do this at the very end because the more the soy sauce sits in the pan, the more it will cook into the rice.
Now go serve your husband a plate and watch him devour. 

And then watch as he goes for seconds...and then thirds. Watch as the food meant for the next day disappears. 

And then be happy, because you know he's been asking for this dish for awhile and he finally got it. 

And then eat some cookies. 

Where did that come from??? Not me; that's for sure.

1 Boneless, skinless chicken breast
1-2 cloves garlic, minced
1/2 onion, diced
1/4 C peas (frozen and thawed or canned and drained) **
1-2 whole carrots, diced **
2 C brown rice (or white I suppose)
Soy sauce (to taste)
1-2 eggs 
1-2 TBS oil (I used canola and extra virgin olive oil this time)
** other vegetables may be substituted.

Cook chicken and rice (separately of course). Dice or shred chicken and set aside. Heat oil in a skillet over medium high. Make a whole in the middle of the pan, melt butter, and throw minced garlic and diced onion in the center. Allow to cook for about 2 minutes, or until a very light brown. Throw in peas, and cooked chicken, and toss around. Season to taste with soy sauce. 
You can kick this up a few notches by adding fresh ginger with the garlic and onions. You can also add sesame seeds to the top, a splash of sweet and sour sauce, and egg rolls on the side!



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