A Chicken Fried Rice Recipe is easy to like. It also heats up well as leftovers (better than a lot of other chinese dishes.)
Try this no-fail version. The only time I messed up this recipe was when I didn't pay attention to how much ginger I added. Take it from me, don't put in too much. The good news is that fresh ginger stays well in your refrigerator for quite awhile. There's a good chance you have these ingredients on hand and can whip up chicken fried rice on the spot.
• 2 chicken breasts, diced small
• salt and pepper to taste
• 1/8 cup corn starch.
• 3 T. grape seed oil
• 1 onion, diced large.
• 1 cup carrots, diced extra small
• 1/2 teaspoon fresh ginger, grated (do not add too much)
• 2 garlic cloves, minced or pressed
• 1/2 cup frozen peas
• 2 packages Uncle Ben's Ready Rice (brown and white), microwaved
or 4 cups of cooked rice, combination of brown and white rice
• 2 T. rice vinegar
• 2 T. soy sauce, low-sodium preferred
• 1 T. grape seed oil
• 4 eggs (1 for each person)
Heat a heavy skillet to medium high.
Dice chicken into small pieces. Drain on several layers of paper towels.
Place in large ziploc bag, then salt & pepper the chicken. Add corn starch and distribute until chicken is covered.
Put 2 T. grape seed oil in skillet.
Add chicken. Let it sit and brown for 3-4 minutes. Stir with 2 flat rubber spatulas or flat wooden spoons. Finish browning 2-3 more minutes. Empty onto plate and set aside.
Put an additional 1 T. grape seed oil in skillet.
Add onions to skillet. Cook for 2 minutes until onions are translucent.
Add carrots to skillet. Cook 1-2 minutes.
Add to ginger and garlic to skillet. 1 minute.
Add peas to skillet. 1 minute.
Add chicken back. 1 minute.
Add rice, rice vinegar and soy sauce to skillet. 1 minute.
Divide stir fry onto places or into bowl.
Empty the skillet and lightly wipe it with paper towel.
Pour 1 T. oil into skillet, turn heat down to medium. Break eggs onto oiled skillet. Cover with lid. Cook just until whites are no longer translucent.
Serve stir fry with egg on top.
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