"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Monday, June 28, 2010

Chicken Fried Rice

I have been dying to make fried rice for a long time now but haven't gotten around to it. I read a lot of different recipes and finally came up with something of my own and I am really pleased with how it turned out. This recipe is super versatile....you could use pork or shrimp in place of the chicken or make it vegetarian by adding a couple extra cups of veggies and leaving out the meat.

Chicken Fried Rice

2 chicken breasts, cooked and cut into very small cubes
6 tbsp. soy sauce
1/2 tsp. ginger
4-5 garlic cloves, minced
2 tbsp. oil
1/2 an onion, chopped
1 1/2 c. frozen veggies (I used peas and chopped carrots)
2 eggs, lightly beaten
2 1/2 cups cooked rice (I used brown rice)

In a container with a lid, whisk together the soy sauce, ginger and garlic. Add the chicken and stir well to coat. Cover and marinade in the refrigerator for at least 30 minutes. Heat the oil over medium heat in a large skillet or wok. Add the onion and saute for about 5 minutes, or until they begin to get tender. Add the frozen vegetables and saute until heated through. Once heated through, scoot the vegetables to the edge of the skillet and scramble the eggs in the center of the pan, stirring constantly. When the eggs are half way cooked, incorporate the vegetables and continue stirring until the eggs are fully cooked. Next, add the chicken and rice. Stir and cook until everything is heated through. Makes 6-8 servings.