Recipe Swap: Chicken Fried Rice


Another successful recipe swap meal! Before we moved to the middle of no where, Maryland we used to order Chinese food pretty frequently. There was a place near our apartment that made the best Chinese food ever. The schezuan beef had just the right amount of spice, the beef chow mein had perfectly cooked vegetables, the crab rangoons weren't too greasy....I'm getting hungry again just thinking about it!

Here in the middle of no where, the Chinese food just isn't as good so I've started making our favorites at home. Needless to say I was pretty excited that I got a recipe for chicken fried rice. This recipe comes from Lisa at Tastetastic Voyage. She found the recipe on Recipe Zaar

Chicken Fried Rice
Slightly Adapted from: Tastetastic Voyage
Servings: 2
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    • 2 boneless, skinless chicken breasts, cut into bite sized pieces
    • 1 cup quick-cooking brown rice
    • 1 cup water
    • 2 eggs, whisked
    • 2 carrots, peeled and chopped
    • 1 small onion, diced
    • 6-8 asparagus spears tips
    • 3/4 cup frozen peas
    • 1 1/4 cup low-sodium chicken broth, divided
    • 2 tbs. low-sodium soy sauce
    • 3-4 tbs. olive oil
    • salt and pepper to taste
1. Bring the water to a boil in a small pot. Add the rice and return to a boil. Reduce the heat to medium, cover the rice and cook for 5 minutes. Drain any remaining water from the rice.
2. Spread out the rice on a baking sheet and place in the refrigerator.
3. In a large skillet or wok over medium-high heat add 1/2 cup of the chicken broth and the chicken pieces. Cook for 5-7 minutes until the chicken is cooked though. Remove the chicken from the pan and keep warm on a plate. Drain any remaining chicken broth.
4. Add 1 tbs. of oil to the skillet over medium heat. Add the onion, carrots, and asparagus and cook until the vegetables are soft, 7-10 minutes. Add the egg to the pan and stir until the eggs are scrambled.
5. Remove the eggs and vegetables from the pan and add to the plate with the chicken.
6. Increase the heat to high and add the remaining olive oil. Remove the cold rice from the refrigerator and add to the skillet. Stir to coat and then add the chicken stock, a little bit at a time until the rice has absorbed the liquid/it has evaporated. Repeat until you've used all of the chicken stock.
7. Return the chicken, egg and vegetables to the pan. Add the soy sauce and stir frequently until everything is heated through and the rice is just about to stick to the bottom of the pan.
8. Serve immediately and season with salt and pepper to taste.

Tom and I both thought this was really tasty and quite close to what you'd expect from a Chinese restaurant. The original recipe calls for basmati rice which I forgot to pick up. I debated on using a non-quick cooking rice, but we were both starving. If I had planned out the meal a bit better I would have also made the baked crab rangoon recipe I've been meaning to try. I'd also probably brown the chicken instead of cooking it in chicken broth so it had more color and would stand out on the plate a bit more. I definitely plan on making this again!

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