Wednesday, February 5, 2014

Chicken Fried Rice

Homemade take-out time! And I promise, with a little prep you can have this from fridge to table is about 15 minutes--faster than calling for take out and running to pick it up. Loaded with veggies and flavor, this is a simple dish that's sure to please. We get take nearly every time we order from the local Chinese restaurant, but I think we might have found a replacement. Make your rice a day or so before to chill and toss the chicken in the crock pot early in the day or in advance and this dish practically puts itself together. The key flavor comes from the sesame oil, which is now a pantry staple in our house (hello, beef with broccoli). Add in more veggies or swap in your favorites, use white or brown rice, even substitute pork if you have it on hand. This is an easy, customizable, super quick dinner that will have you tossing the take out menu in the trash.

So when I shared Rachel Schultz's shredded teriyaki chicken the other day, I promised you a fried rice recipe, also from Rachel. I loved it as soon as I saw it and it's definitely delicious. I made my rice the day before, sticky brown rice, and put it in the fridge to dry out a bit. I also cooked and shredded the chicken ahead of time. So when traffic delayed me from coming home on time, I was still able to get dinner on at a reasonable time. And it tasted good! I added bean sprouts and sliced mushrooms to the mix but do whatever makes your heart sing. This is a great recipe as is, but also leaves a lot of room for interpretation. Not to mention cheaper and healthier than the local restaurant version.

Chicken Fried Rice


3 Tablespoons sesame oil
1 cup frozen peas and carrots
1 cup mushrooms, sliced
1 cup bean sprouts, roughly chopped
1 medium onion, chopped
2 cloves garlic, minced
2 eggs
3 cups cooked rice, cooled
1 cup shredded teriyaki chicken
1/4 cup soy sauce

In a large skillet or wok, heat sesame oil over medium heat. Add peas, carrots, mushrooms, bean sprouts, onion and garlic to saute until softened.

Crack eggs over sauteed vegetables, scrambling and stirring to mix throughout.

Stir in rice, chicken and soy sauce until heated through. Remove from heat and serve.

Makes 4-6 servings.

Happy Baking,
The Cookie Princess

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