Friday, March 4, 2011

Chicken Fried Rice

This dish is another staple in our house. I'd say we have it about once a week. It's Danny's absolute favorite dinner. I love it too, so it's a win-win. I also like to classify it as "healthy." See - there's another plus.

  • 1-2 chicken breast (depending on size)
  • 2 cups rice
  • Fried rice seasoning packet (see picture)
  • 3 eggs
  • 1 - 1 1/5 cups frozen vegetables (the corn /carrot /pea / green bean medley)
  • Soy Sauce
First things first. Take a look at this fried rice seasoning packet, because this is what you need. My dear friend Kacie introduced me to this a couple years ago. It's sold in the grocery stores (even Walmart or Target) in the asian food section. For less than a buck. I think. I just throw a few packets in my buggy every time I'm at the store. I'm stocked up on them.

Cook your rice and then refrigerate it a while before making this. Not really sure why, I just remember Kacie telling me the rice has to be cold. Something about if the rice is hot when you go to make this, it will get soggy?? Since she's the discoverer of this great recipe, I just do as instructed. Don't ask questions. Just cook the rice in the afternoon or sometime before dinner, and let it hang out in the fridge until you're ready for it.
Heat up a drizzle of olive oil in the biggest skillet (or wok) you have. Season up your chicken (I use the same poultry seasoning as I always do) and cook until done. Use your judgement on how much chicken you want to cook. The chicken breast I happened to have were huge, so I just used one here. You can also throw in a handful of chopped onions if you wish. Cut the chicken into bite size pieces.
Once the chicken is done, add the frozen veggies.
I didn't have enough vegetable medley on hand that I like, soo....I improvised and threw in some brocoli.

Ignore the massive amounts of broccoli in the picture below. What can I say, I like alot of veggies in my fried rice. First time I used broccoli. Worked just as good, however I did go to Sam's Club the following day and buy the massive bag of frozen vegetable medley.
Once the veggies have cooked a few minutes, move everything over to one side of your skillet and crack the eggs on the other side. Scramble 'em up until they're done.
Take your chilled rice out of the fridge and add it in.

Add in the seasoning packet. I actually only use 1/2 a packet. I made this recipe many times before I started using just 1/2 the packet...I always loved it, but it seemed just a tad bit dry to matter how much soy sauce or whatever else I used. One time I tried just sprinkling in about 1/2 the packet, and that fixed my problem!

Stir in the rice and seasoning well, and then add your soy sauce. I'm not quite sure how much - just add it to taste. I'd say it's probably around 1/4 cup or so. Just keep pouring it in and taste testing.

Now, just because they do this at the Hibachi restaurants, throw in a dab of butter for kicks.

Serve up and enjoy!

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