Tuesday, February 23, 2010

chicken fried rice

Making fried rice will bring out your creativity. You can put whatever type of meat and vegetables you like in it. You can also save time by making extra meat and rice and using the leftovers for fried rice the next day. A wok is ideal for making fried rice but a large frying pan will do. Most Asian cooking requires high heat - just make sure you are constantly stirring the rice as you add ingredients.

Here's what you'll need for about 5 servings:
  • 6 cups cooked white rice (avoid instant rice)
  • 4 chicken breasts, grilled and seasoned with sea salt and pepper
  • 1/4 cup of butter
  • 4 cloves garlic, minced
  • 3 eggs
  • 1 cup chopped baby carrots
  • 1 cup green peas
  • 1 cup chopped red pepper
  • 1 cup chopped zucchini
  • 1 cup white mushrooms
  • 1/2 green onion
  • 3 tbsp soy sauce
  • sea salt
  • fresh ground pepper
Prep work (about 15 minutes):
  1. Cook the rice.
  2. Grill the chicken until cooked, chop into squares
  3. Mince the garlic.
  4. Chop all vegetables.
Here's what to do (about 15 minutes):
  1. Using the same pan used to grill the chicken, on high heat, melt the butter. For reduced fat, clean out the pan before you start or use a different frying pan.
  2. When the butter has melted add the garlic.
  3. Allow garlic to cook for a minute without burning then add the eggs, salt, and pepper.
  4. Scramble the eggs until cooked and then add the rice.
  5. Mix the eggs and rice together and then add the soy sauce.
  6. Add all vegetables and mix for 5 minutes.
  7. Add chicken, sea salt and pepper to taste and mix for another 5 minutes.
Other ingredient ideas:
  • use left over roast beef instead of chicken
  • yellow pepper
  • bean sprouts
  • snow peas

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