I’ve been craving chicken fried rice for a few days now and decided to see if I could make my own (instead of ordering take out). I found a great recipe on Delish. It’s fabulous…you can basically throw anything and everything you have into this recipe and it’ll work.
Next time I’ll add an extra egg – there wasn’t quite enough egg throughout the rice. I also completely forgot to make the rice the night before and put it in the fridge…so I had to work with fresh rice. That made the texture a little more smushy than it should have been with the day old rice.
Otherwise, it was fabulous!
Forgive the photo…my camera wasn’t cooperating tonight.
4C Cold prepared rice, loosened/crumbled
4T Olive Oil
1Lb. Chicken, chopped into bite size pieces
1 Small White Onion
2C Veggies of your Choice (I used carrots, corn, beans and mushrooms)
1t Sriracha Sauce
3-4T Low Sodium Soy Sauce
3/4t Garlic Powder
2 Eggs, beaten
3 Scallions, trimmed and chopped
In a hot non-stick wok, heat 1 Tbsp oil. Over medium-high heat, add onions and veggies and saute until softened. Add chicken and cook until mostly done (will still be a little pink the middle). This way, you don’t overcook the chicken.
Add Siracha sauce to season veggies. Add crumbled rice and drizzle with remaining oil and soy sauce. Add garlic powder.
Stir rice until even in color and all rice has soy sauce on it. Stir occasionally, while allowing rice to warm up.
Make a well in the middle of your wok and pour in beaten eggs, scrambling the eggs while incorporating more and more rice.
Add chopped green onions. Continue to heat rice until egg is fully cooked.
Season with salt & pepper as desired.