One of my wife’s favorite comfort foods is Chinese-style fried rice. It’s one of mine, too. Fried rice is a good way to utilize leftover rice, chicken or other foods you might happen to have on hand. And, while this recipe is for fried rice with chicken, you could easily use shrimp, ham or other favorite proteins, or just make veggie fried rice. The key to success here is to have all your ingredients prepped and ready to go since the actually cooking is quite rapid.
Cooked long-grain white rice — 1 1/2 cups uncooked. I usually cook the rice in the afternoon and let it dry a bit before using it for dinner. Leftover rice works really well.
1 boneless, skinless chicken breast, diced into small cubes
2 eggs, whites and yolks whisked lightly in a bowl
1/2 medium onion, minced
1 small carrot, peeled and minced
1/2 cup peas, fresh or frozen
1 1/2 Tbs. soy sauce
1/4 cup canola, peanut, or vegetable oil
Salt and black pepper, to taste
1. Heat a wok or large skillet over high heat until very hot. The wok should start smoking a little. Add the oil to the wok and allow it to heat up. This should only take a minute or so if the wok is really hot.
2. Working quickly, add the eggs to the wok, stirring continually until the eggs are scrambled and browned a bit, about a minute.
3. Next, add the chicken, carrots and onions. Continue to cook over high heat, stirring and moving the ingredients around almost continually.
4. When the chicken is cooked through and no longer translucent, add the rice and the peas and continue to stir constantly.
5. Add the soy sauce, along with salt and pepper to taste and stir, stir, stir.
6. Continue to cook until the rice has browned a little and everything is completely cooked through. The entire cooking time can be as little as 7-8 minutes.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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