I love chicken fried rice.
It’s a comfort food for me. If the weather outside is icky, or if I am not feeling super up to par…I usually get a hankering for some Chinese takeout and I generally order the chicken fried rice. I love that a little bit goes a long way and I have leftovers for days.
Recently, I saw BOGO white rice at Publix and I came home with 2 HUGE bags. Mr. L raised a brow at me and I know he was wondering what we were going to do with all of that rice.
Rice is an economical staple. Cheap to purchase, versatile and a little goes a long way.
It does keep a while, right?
Anyway, through a series of events that led to me having half of an onion, a couple of chicken breasts and a ton of rice…it dawned on me to just make my own Chinese fried rice.
So, I did. And it was a hit. Everyone enjoyed it. In fact, Mr. L said he may not ever want it from a restaurant again.
Plus, it was EASY.Â
The whole recipe is pretty much all done in one pot ( with the exception of the rice) and can be put together in less than 30 minutes.
It’s great as standard weeknight fare.
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Cook the white rice until tender in the chicken broth either in a rice cooker or according to package instructions.
I seem to never be able to cook rice correctly without my rice cooker, so I highly recommend them. I use this rice cooker from 3 squares and I LOVE it!
As the rice is cooking, coat the bottom of a separate large skillet with vegetable oil and heat over medium-high heat.
Dice up the chicken breasts into small pieces and cook thoroughly.
I use a metal spatula to break the chicken up into smaller pieces while sauteing. Remove the cooked chicken from the pan and set aside.
Deglaze the pan with some water and add a little additional oil.
Saute onion, garlic, and all vegetables for about 5 minutes or until onions and frozen veggies start to become tender.
I used mixed vegetables because that’s what I had. Traditionally, the peas and corn mix makes sense. A little added green from the green beans never hurts anyone, though.
Stir occasionally and add a TB of butter for extra flavor.
Make a space in the pan by pushing the veggies to the side. Then, crack eggs into pan and scramble.
Separate the veggies and scramble the egg right in.
Pour in cooked rice, additional butter or oil if desired, soy sauce and a pinch of Chinese five-spice seasoning.
Note: I use very very little Chinese Five Spice because I don’t like things super spicy…and Chinese Five Spice can be potent ( one of the 5 spices is Sichuan pepper).
Use your judgment on this. The spice is completely optional. I had it on hand, so I wanted to add that little extra flair.
Stir to ensure all ingredients are mixed and heated. Serve warm.
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