Chicken Fried Rice

Over the past few months, Brad and I have been aggressively saving money in order to buy a house next year. With that, we’ve been keeping track of how much money we spend eating out, and despite the fact that I cook most our meal at home, we still manage to spend a pretty penny at some of our favorite restaurants. The only solution to this was to start making some of our favorite take-out meals at home, ala fake-out take-out!

Fried rice is the staple side dish at every hibachi-style Japenese steak house that I’ve been too. Although there was no knife throwing or flaming volcanos made of onions in my kitchen, this copy-cat recipe turned out pretty similar in taste to the hibachi version. I added some chicken to the rice for some additional protein, and marinated it in soy sauce to give it some flavor. You could essentially add any leftover veggies that you had lingering in your fridge, but I just used soem frozen mixed vegetables that I had stashed in the back of the freezer. This recipe makes a ton of rice, but since it tastes just as good reheated the next day, you’ll be happy that you have leftoves.

Chicken Fried Rice
Yields: 4 servings

2 chicken breasts, diced
Low sodium soy sauce
2-3 tablespoons sesame oil
3 eggs, scrambled
1 cup frozen mixed vegetables
1/2 onion, finely chopped
3 cloves of garlic, miced
4 tablespoons butter, melted
2 cups leftover white or brown rice*

*Using leftover rice works the best. Fresh rice can make your meal mushy and sticky.

Place the chicken in a airtight container and cover the chicken with soy sauce. Marinate the chicken for a few hours, or up until overnight.

When you’re ready to make the rice, begin by making the eggs. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the eggs, and cook until lightly scrambled. Remove the eggs from the skillet and set aside. Wipe the skillet clean with a paper towel, and return back to the stove.

Add the chicken and remaining sesame oil to the pan. Cook the chicken over medium-high heat until cooked through. Add the garlic and onion, and cook until tender, about 5 minutes. Add the mixed vegetables, and cook for 1 minute. Add the rice and melted butter and stir to combine. Stir in the eggs. Reduce the heat to medium-low and cook for about 10 minutes, until the rice is compltely warmed through. Add in additional soy sauce if desired, and serve immedietly.

Source: Adapted from Or So She Says

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