Chicken Fried Rice

13 Feb

I’ve made plenty of stir fry, but never actually made fried rice.  I had veggies to make egg rolls, so I knew I wanted to make egg rolls, but I wanted something to go with it, so I decided to give Chicken Fried Rice a try.  I’m glad that I did, because I baked the egg rolls, and this time, they didn’t really turn out well.  I’m not sure what the problem was, but I was glad to have made the fried rice so we had something to eat still!  Fried rice is perfect for using up leftover rice and vegetables, or whatever vegetables you think you want.  Tonight, I used some diced onion and a small bag of frozen peas and carrots.

 

Chicken Fried Rice
Based on recipe here

What you need:

1.5 lbs chicken, cubed (can be cooked or uncooked)
3 tablespoons vegetable oil
2 cups vegetables of your choice, I used onions, peas, and carrots
4 cups cooked, cold rice
3 eggs, lightly beaten
2 tablespoons soy sauce
1/4 teaspoon pepper

How to make it:

Heat oil in a large wok.  Add chicken and cook until no longer pink.  Add in vegetables, and cook a few minutes until just tender.  Stir in rice, cook for a few minutes.

Move chicken, rice, and veggies out of the center and pour in eggs.  Cook until eggs set, stir to blend in.  Stir in soy sauce and pepper, cook for a few minutes until heated through.

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