Chicken Fried Rice Recipe
One of my favorite Chinese take-out recipes is now a simple, and currently frequent part of my kitchen repertoire. It is a big relief that I now have another simple and easy recipe for my selective appetite husband.
4 cups of cooked rice (Note: I sauteed 2 cups of plain, white rice in 2 Tbls butter and 1 Tbls olive oil, then added 1 tsp chicken base, 1 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp ground ginger, then added 4 cups of water. Bring to a boil, reduce heat to low and cover until rice is tender. Fluff with a fork.)
4 boneless, skinless chicken breasts, cubed into bite size pieces
1 large (softball size) or 2 medium onions, diced
In large, deep skillet (I actually prefer a dutch oven) Heat the following:
- 2 Tbls Olive Oil
- 1 Tbls Butter
Add 1/2 cup of frozen carrots, and sautee in the heated oil & butter mixture (medium heat) for about 5 minutes.
To the cubed chicken, coat with 1 Tbls vegetable oil, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, pinch of black pepper.
Add the coated chicken to the heated oil and butter mixture and sautee while tossing, about 3 minutes. Add the diced onion, and continue to sautee until onion is tender.
Add 2 cloves finely minced or grated garlic to the chicken mixture, sautee another 2 minutes.
Add 1/2 cup of frozen peas, and the cooked rice. Stir well, reduce heat and cover.
In a small bowl, whisk together 3 eggs
In medium skillet coated with cooking spray, pour half of the eggs in, salt and pepper to taste, cook (like a crepe) and turn to cook the other side.
Repeat with the remaining eggs, and cut both portions into small pieces.
Add cut eggs to chicken and rice mixture in skillet.
Stir in 4 Tbls Soy Sauce and serve.