Chicken Fried Rice

My first attempt at Chinese food and I say…yes! It worked! Even though I almost forgot to make the rice ahead of time, which then kept me up until 11:30 at night. But it was worth the lost hour of sleep.

I also used my wok for the first time and what a great piece of equipment. I made way too much food but it all fit in the wok. Overtime I’ve had to learn how to make the right amount of spaghetti sauce so it doesn’t spill over the skillet. I should make everything in a wok from now on.

I adapted this recipe from the Newlywed’s Cookbook and Simply Recipes, plus my own twists and additions.

2 cups brown rice
5 scallions, chopped
2 carrots, shredded
1 1/2 cup frozen peas, thawed
1 cup bean sprouts
2 chicken breasts, chopped
4 cloves garlic, crushed and chopped
4-6 T. peanut oil, divided
1 tsp. ground ginger
1/2 tsp red pepper flakes
salt and pepper to taste
2 eggs
3 T. soy sauce
1 tsp. lemon juice

1. Prepare rice according to directions. Make the night before and place in refrigerator.
2. Day Two: After chopping each vegetable, place each one in it’s own small bowl. Add 1/2 tsp of soy sauce to chicken while stir-frying veggies for quick marinade
3. Heat wok, add 2 T. peanut oil, turn to medium heat and add garlic, ginger and red pepper flakes
4. Add peas and stir fry until done. Pour into large bowl
5. Add another T. or so of peanut oil and stir fry scallions until done. Add to same bowl as peas. Repeat for carrots, beansprouts and chicken, but keep chicken in wok
6. While chicken is cooking, fry the two eggs in small skillet
7. Once chicken is done, add veggies and mix well. Add rice and stir. Add soy sauce and lemon juice and stir. Add fried egg on top and serve!

Voila! Enjoy this easy Chinese dish!


Post-baking thoughts: As James said, I didn’t make the rice the day of so I can’t compare what the rice would’ve been like had I not chilled it over night. As Jaden writes in Simply Recipes: “The heat of the pan and the liquid seasoning (soy sauce) will re-steam and hydrate the leftover rice. If you try to use freshly cooked, hot rice (like I did years ago,) you’ll end up with too much moisture in the rice and will make a heavy mess in the pan.” You could also use the rice and veggie part of this recipe as a foundation, but add other ingredients as well like shrimp or tofu.

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