Chicken Fried Rice

CHICKEN FRIED RICE

4/8/2017

Chicken Fried Rice

Some teenagers make midnight runs for burgers & fries, or ice cream - but not mine! They make secret stops for Chinese takeout! And one of their favorites is Chicken Fried Rice!

And if I told you that you can make the absolutely world's best Chicken Fried Rice at home in less than 30 minutes? We're saving gas and having lots of fun in the kitchen to boot!

Chicken Fried Rice

One of the secrets of making fabulous fried rice is making the rice the night before and refrigerating it until the next day...but if you're in a pinch for time, you certainly don't need to wait! This Chicken Fried Rice is seriously good whichever way you decide to make it!

Start with tender white or brown rice...

Add a savory soy, brown sugar & red pepper sauce...

Add some shredded chicken and steamed carrots & peas...

Sprinkle with golden fried egg pieces...

Stir fry until warm and sizzling...

Top with sliced green onions and serve!

One of my other shortcuts is to use rotisserie chicken - so easy to shred or cut into moist flavorful pieces when it is still warm! And the sauce on this stuff is seriously to die for!

If you wanted to add a little more oriental touch to this, throw in some bean sprouts or diced up water chestnuts. SO GOOD! (Just don't tell the kids it's so good, or it will simply VANISH in the night!)

Chicken Fried Rice

CHICKEN FRIED RICE

This is so much better than anything you can get from Chinese takeout, and takes less than 30 minutes to prepare! The flavor and texture are out-of-this-world wonderful! For the most flavor, cook the rice the night before – but if you are running late you can simply cook the rice right before preparing the recipe.

Chicken Fried Rice

INGREDIENTS:
4 cups cooked white or brown rice (made the day before & chilled overnight)
1½ cups peas
1½ cups carrots, cubed
2 cups rotisserie chicken, shredded or cut into bite-sized pieces
2 tablespoons vegetable oil
2 large eggs
½ cup soy sauce
2 tablespoons brown sugar (packed)
1 teaspoon granulated sugar
¼ teaspoon ground ginger
1/8 teaspoon red pepper flakes
2 green onions (sliced)

HOW I MAKE THIS:

The night before, cook your white or brown rice according to package directions; place in covered container and store in refrigerator overnight.
THE NEXT DAY: steam the carrots and peas until tender; set aside.
In a small bowl, mix the soy sauce, brown sugar, sugar, ginger and red pepper flakes; whisk gently and set aside.
In a small fry pan add a teaspoon or two of vegetable oil and heat to medium heat. In a small bowl, lightly whisk the eggs and add to the preheated pan, lifting and tilting the egg and pan until all of the liquid is touching the pan and cooking evenly. Carefully flip with a spatula and cook just until set. Place cooked eggs on a plate, cut into pieces with the edge of your spatula.
In a large saute pan, heat 2 tablespoons of vegetable oil over medium heat until hot; add the rice and spread evenly in pan, cooking until the rice is hot and beginning to pop; flip over gently and cook other side until it also is hot and starting to pop.
Pour the sauce mixture evenly over the top of the hot rice. Add the shredded chicken and vegetables and blend well. Continue stirring occasionally until everything is coated evenly with the sauce and hot. Sprinkle with cooked egg pieces and give it a final stir.
Remove from heat and garnish with sliced green onions. Serve immediately to rave reviews!

YIELD: 6 to 8 servings

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