Our daughter could eat Chinese food 3 times a day. In fact she's insulted that we actually make dinner at home and don't want to order Chinese take-out every night. So this week, I thought we would pay homage to her and make a Chinese dish at home. Who doesn't love Chicken Fried Rice? It's filling, healthy and hearty. And simple to make. Put away that take-out menu, you can do this one yourself!
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| The Chicken Friend Rice Party! |
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| Add beaten eggs to a non-stick skillet |
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| Scramble until firm, remove from pan and set aside. |
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| Saute onions and carrots in remaining oil, about 4 minutes. |
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| Add in cooked white rice |
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| Add cooked chicken |
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| Add scrambled egg. Season with salt, pepper and Accent salt. Mix in soy sauce and butter and let rice brown slightly. |
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| Just before serving, add in peas |
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| and green onions and water chestnuts! |
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| Serve with an egg roll and chopsticks. Don't forget the fortune cookies! |
Chicken Fried Rice
4 teaspoons canola oil
4 eggs, beaten
1 onion, chopped
2 carrots, diced
4 cups cooked white rice
2 cups cooked chicken breast, chopped
salt and pepper to taste
1 teaspoon Accent salt
2 tablespoons unsalted butter
4 tablespoons soy sauce
6 green onions, chopped
1 cup frozen peas, thawed
1 can water chestnuts, drained
Heat a teaspoon of canola oil in a large non-stick skillet. Add beaten eggs and stir constantly until firm and scrambled. Remove from pan. Let cool, then chop finely and set aside. Add remaining oil to pan and raise heat to medium-high. Saute onions and carrots until tender, about 4 minutes. Mix in rice, chicken and eggs. Season with salt, pepper and Accent salt. Add in soy sauce and butter, stirring until well combined. Keep stirring and let rice brown slightly, about 6-8 minutes. Just prior to serving, add green onions, peas and water chestnuts.
Prep Time: Approximately 15 minutes Cook Time: Approximately 20 minutes
4 teaspoons canola oil
4 eggs, beaten
1 onion, chopped
2 carrots, diced
4 cups cooked white rice
2 cups cooked chicken breast, chopped
salt and pepper to taste
1 teaspoon Accent salt
2 tablespoons unsalted butter
4 tablespoons soy sauce
6 green onions, chopped
1 cup frozen peas, thawed
1 can water chestnuts, drained
Heat a teaspoon of canola oil in a large non-stick skillet. Add beaten eggs and stir constantly until firm and scrambled. Remove from pan. Let cool, then chop finely and set aside. Add remaining oil to pan and raise heat to medium-high. Saute onions and carrots until tender, about 4 minutes. Mix in rice, chicken and eggs. Season with salt, pepper and Accent salt. Add in soy sauce and butter, stirring until well combined. Keep stirring and let rice brown slightly, about 6-8 minutes. Just prior to serving, add green onions, peas and water chestnuts.
Prep Time: Approximately 15 minutes Cook Time: Approximately 20 minutes
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