I had planned on making stir-fry for dinner tonight but while searching for recipes I came across a recipe for chicken fried rice. It sounded pretty good and I had never made it before so I figured that I would just go ahead and make it for dinner. Maybe you think it wasn't a well balanced meal but hey it had protein (2 kinds in fact), a starch and veggies so my husband and I were ok with that. I am not sure how authentic the recipe is but oh well, it was great!
My husband and I both enjoyed this dish (AKA we went back for seconds) and I think I will be making fried rice more often. It took minimal prep time and cooked rather quickly. It would be the perfect solution to leftover rice they may be sitting in the fridge, actually I might make extra rice more often just so I can make this. :)
I did make a few slight modifications to this recipe but nothing to drastic or serious. I seasoned my chicken with salt, pepper and garlic powder before cooking it. I also left out the onion and subbed low sodium soy sauce for the teriyaki sauce.
Chicken Fried Rice
Source: Bakespace, motherof2boys
6 ounces cooked diced chicken
2 tablespoons water
1/4 c. low sodium chicken broth or bouillon
1 1/2 tablespoons low sodium teriyaki sauce
1 teaspoon grated fresh ginger root
Pinch white pepper
2 teaspoon vegetable oil
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup shredded carrot
1 1/2 cup cooked white rice
1/2 c. frozen peas
In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through.