Chicken Fried Rice

Chicken Fried Rice

Sabaidee and Happy Wednesday!  It has been a while since my last blog post.  Life has been hectic in a good way. 🙂 I went back to school full time.  In addition, I started a part time job assisting my favorite Food Blogger, Whitney Bond from http://whitneybond.com/.  I am excited to learn from Whitney as I look to her for mentorship.  By working for Whitney, it will help me figure out if food blogging is meant to be in my career path and at the same time, I will have some fun learning from the best in the business.

Now, let’s get back to business and talk about food.  I have been in love with fried rice since I was a little girl.  It is a staple of my mom’s and now it is mine as well.  Now that I am older, I figured out how fried rice came about.  #1, it is easy and quick to make.  #2, these ingredients should already be in your refrigerator and pantry.  #3, you get to use vegetables that are currently stored in your refrigerator possibly the ones that are about to go bad.

In our family we do not like wasting food therefore we try to salvage everything.  Nothing goes to waste in our home.  This is why fried rice is popular in our house because we have cooked rice on rotation daily.  LOL!  So in order to not waste cooked rice that has been sitting around for over 1-2 days, we flip it into fried rice.  By using old rice (preferably cold), you dry out the grains and this gives your fried rice a good texture.  So give it a go and let me know if you like it.  MA DER! MA DER!

Chicken Fried Rice

2017-03-15
: 2-3
: 15 min
: Easy

There is no need to order fried rice take-out when you can make it fresh at home.

By:

Ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • ½ cup white onion finely chopped
  • 1 lb organic chicken tender breasts (or protein of your choice), sliced into 1 inch cubes or bite-sized pieces
  • ½ teaspoon of sugar
  • pinch of salt
  • 1 cup or 3 carrots chopped into bite-sized cubes
  • 1 cup snap peas
  • 1 egg
  • 2 cups cooked white or brown rice, preferably at least 1 day old and chilled
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • garnish with chopped cilantro or chopped green onions
Directions
  • Step 1 Heat 2 tablespoons of olive oil in a large wok or large saucepan over medium heat.  Stir fry garlic and onions until garlic is golden brown.  Add in chicken, add pinch of salt to chicken and cook chicken until it is no longer pink.  Remove chicken and set it aside.
  • Step 2 Add rest of olive oil then stir-fry carrots and snap peas for 2-3 minutes until vegetables soften.  Push vegetables to one side, crack in egg.  Cook the egg by scrambling it in the saucepan or wok.  Once it is cooked, mix the vegetables and egg together.
  • Step 3 Add rice into wok or saucepan.  Start breaking up the rice with spoon and stir-fry until the rice is heated through.  Add chicken back in, oyster sauce, soy sauce, and sugar.  Mix all of the ingredients together.  Taste to see if extra salt is needed.  Remove and serve with garnish of cilantro or green onions.  Both garnishes are optional.

*Note-You can use any kind of vegetables you prefer even the frozen packs are good (corn, peas, carrots, green beans).  I prefer fresh vegetables which are usually whatever is stored in my refrigerator.  You can substitute this recipe with green beans, zucchini, cauliflower, bell peppers, and tomatoes.  Any vegetable combination works with this recipe.

 



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