Sunday, August 19, 2012

Chicken Fried Rice

After spending the weekend at Irish Fest and eating nothing but potatoes, I was craving something of a different ethnicity. I have a ton of rice since my parents are in food sales and rice stays good forever, so I decided to make chicken fried rice for dinner. It was so super easy and much more tasty than what I can get from my local Chinese restaurant, for half the cost too.

I used one cup white rice and one cup brown rice and cooked it in my rice cooker. You can also do two cups of rice with two cups of water and cook until the water is absorbed, roughly 20 minutes.

Cut up two chicken breasts and toss in 1/2 teaspoon corn starch, 1/2 teaspoon salt and a dash of pepper.

Chop two green onions.

I don't have a wok, so I just use a skillet to stir fry my chicken. Heat the pan with two tablespoons vegetable oil. Make sure the pan is very hot and the whole skillet or wok is covered in vegetable oil. Stir fry chicken until it is white, or cooked all the way through.

I only had peas on hand, so I added that to my chicken, added another 1/2 teaspoon of salt and stir fried for one minute. Drain the chicken and veggies. Wash the skillet or wok. If you like eggs in your stir fry, lightly beat two eggs. Heat the skillet/wok with 1 tablespoon of vegetable oil and stir fry the eggs until cooked, but still moist. Again, set the eggs to the side and re-wash your skillet/wok.

When the rice has finished cooking, heat the skillet/wok with two tablespoons of vegetable oil and stir fry the rice for one minute. Add the chicken, vegetables, egg and green onion. Add two tablespoons soy sauce and stir fry one more minute then serve!

It was a super tasty fried rice and since I was in control of the vegetable oil and what veggies I wanted to add, I feel like it has to be more healthy than take out. I didn't feel all greasy and weighted down after eating this dish and I can't wait to eat it at work tomorrow for lunch.

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