Chicken Fried Rice

I love Asian food. I love food in general. Any food from any country. They are all worth trying and some styles of food only if you’re brave. lol. You don’t have to be brave to try this delicious chicken fried rice. It is easy and delicious and goes great with any other Asian-inspired side dishes.

I like to serve this as a main dish with a side dish such as soup. If you serve this as a side dish then any Asian-inspired main dish will pair perfectly with it. Now, this is my take on chicken fried rice and is in no way claiming to be authentic, however, I like to try to get some things as authentic tasting as I possibly can.

Pile this in a big bowl, plop down on the sofa with a warm blanket, and watch your favorite movie. It is such a good comfort food at least for me anyway.

Let’s get started.

INGREDIENTS- CHICKEN:
2 Chicken breasts – diced small
1 Tsp. Cornstarch
2 Tsp. Soy Sauce
1 Tsp. Neutral Oil
1/2 Tsp. Baking Soda

FOR THE RICE:
2 Eggs – beaten
2 C. Cooked Rice – Cook the rice the day before
1/2 Onion – diced
2 Green Onions – Sliced
2 Tbsp. Neutral Oil
2 Cloves Garlic – minced
1 1/2 C. Mixed Vegetables ( I use frozen veggies that have been thawed)

FOR THE SAUCE:
2 Tbsp. Soy Sauce
1/2 Tbsp. Dark Soy Sauce
Salt And Pepper – to taste

DIRECTIONS:

1. Combine the ingredients for the sauce in a bowl. Whisk together well and set aside.
2. Combine the chicken, cornstarch, soy sauce, oil, and baking soda in a bowl. Toss to combine well and set aside for 20-30 minutes.
3. In a large skillet or wok over medium heat, add a little oil and let it get hot. Add the beaten egg and scramble the egg until just set. Remove to a plate and set aside.
4. Add a bit more oil to the skillet and add the chicken. Let the chicken cook for about 2 minutes before tossing it to cook through. This should take about 3 to 4 minutes total. Remove to a bowl.
5. Add the onion and toss to cook for about 2 to 3 minutes. The onion should be tender-crisp. Add more oil if needed. Add the garlic and toss. Cook for 30 seconds. Add the vegetables and cook for another 2 to 3 minutes or until warmed through. Remove to the bowl with the chicken.
6. Add a bit more oil to the skillet and add the rice. Break apart the rice and toss to cook for about 4 to 5 minutes.
7. While stirring the rice, pour over the sauce mixture. Toss the rice and sauce together to fully coat the rice in the sauce. There should be no white part of the rice showing.
8. Add the egg, chicken, and vegetable mixture to the rice and toss to coat in the sauce. Let this reheat for about 2 to 3 minutes. Remove from the heat and top with the green onions.
9. Serve hot.

• If you use fresh veggies instead of frozen vegetables, add them to the onion when cooking. I like. touse frozen thawed veggies because I always have them on hand in the freezer.
• Remember to cook your rice the day before or even two days before making this recipe. freshly cooked rice will work, I’ve forgotten a time or two, but it is a pain to fry freshly cooked rice. lol. It loves to stick to the pan.
• If you want this to be more “saucy” go ahead and double or triple the sauce recipe.
• My egg drop soup is also on my blog. This is featured in the above photo.
• This freezes well. So this can be made in advance for a freezer meal. Thaw before reheating. Reheat in the oven at 350* for 20 to 25 minutes. Store it in a freezer-safe bag or container. This will last about 6 months in the freezer.