I Finally Found It!
I finally found a fried rice recipe I actually like! It comes close to the takeout fried rice from my favorite Chinese restaurants. All my past attempts have resulted in blah, flat-tasting rice. I’d about given up. Whenever I wanted fried rice to go with one of my homemade dishes — usually chicken and broccoli — I just ordered it and had it delivered. Expensive, and now very unnecessary.
Sorry Golden Dragon, Big Wong, and Lucky Corner. I’ll still call you… but not for fried rice.
I tried this recipe as chicken fried rice because I didn’t have any leftover pork for pork fried rice. You can be sure I’ll be experimenting with that next — maybe chopped pork chop, maybe bacon? I don’t make spare ribs. Love ’em, but I’m still on the takeout wagon for those.
So enough singing praises of this recipe. It’s time to share it with you. And of course, I want to hear all about your luck if you try it.
Chicken Fried Rice
Equipment
- Large skillet or wok (I used a wok)
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 pound chicken, cut into bite-sized pieces (I used chicken breast)
- 2 tablespoons sesame oil
- 1 cup diced white onion (I only had yellow — they worked fine)
- 1 cup thawed frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups cooked rice (I cooked mine the day before)
- 2–3 tablespoons soy sauce
- 2 tablespoons sliced green onion for garnish (optional)
Instructions
- Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to your skillet or wok. Heat over medium. Add the chicken and cook until lightly browned and cooked through (about 5–7 minutes). Remove chicken and set aside.
- Add 2 tablespoons sesame oil, the diced onion, and the peas and carrots. Fry until tender, about 3–4 minutes.
- Push the vegetables to one side and add the beaten eggs to the other. Scramble with a spatula. Once cooked, mix the eggs into the vegetables.
- Add the cooked rice and chicken back into the pan. Stir to combine. Add 2–3 tablespoons soy sauce and stir until everything is heated through. Top with sliced green onions if you like, and serve warm.
And that’s it. That’s all there was to it. Boy, was it tasty.
Yes You can Reheat your Leftovers
To reheat individual portions, I warm them on the stovetop with a tiny bit of chicken broth — just enough to create a little steam. I cover the pan so the steam warms the top while the heat warms the bottom. Stir often as you reheat.
I found the basic recipe at The Recipe Critic. Check out all the other yummy recipes they offer.