Saturday, March 22, 2014

Chicken Fried Rice


I am a huge Benihana fan, but I don’t have a lot of time to go out during the week or the weekend.  So I began researching ways to make fried rice at home.  I attempted to make this an easy and healthy recipe to replicate.  It was incredibly tasty and with very few leftovers.


Chicken Fried Rice
15 min prep time
30 min cooking time
4 servings
 

·       1 cup uncooked rice
·       1 Tablespoon garlic powder
·       1 sweet onion
·       3-4 carrots
·       ½ cup peas ( I used frozen for convenience)
·       ½ cup corn
·        1 chicken breast
·       4 Tablespoons canola oil (divided)
·       2 large eggs
·       3 Tablespoons of Soy Sauce

I used a griddle, just because it saved me space and time.  But feel free to use a wok or just separate pans to fry everything.



Cook 1 cup of rice according to directions.  You can also prep this the day before to save time.  




Chop carrots and onions.  Steam carrots either on the stove in a small pot with water, or utilizing a small microwave veggie steamer.  (I use the veggie steamer, best gift ever!)




Coat the griddle with two Tablespoons of canola oil.  Cook chicken breast on one side and onions on other. Sprinkle Tablespoon of garlic powder over both the chicken and the onions.  The onions will take time to caramelize, allow them to cook on low and occasionally stir to cook evenly.  When chicken breast is cooked through, set aside to cool.  When it’s cool enough, shred the meat.  



Coat empty side of griddle with another Tablespoon of canola oil and begin to cook the rice on the griddle under low heat.  Scoop caramelized onions with spatula and mix into rice.  Add peas and carrots to rice mix.



On empty side of griddle, add last Tablespoon of canola oil and fry up both eggs.  Chop up the eggs as you scramble them.  When cooked, add to the rice and mix thoroughly.  Add Soy Sauce and cooked chicken to the rice, turn up heat to medium and cook for about five minutes consistently stirring mixture.  




           The rice should then be perfect to eat.  I like to serve it with some sautéed bok choy or sautéed veggies. 

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