Thursday, March 7, 2013

Best Chicken Fried Rice

Once again, I got 4 different meals from one 5 lb. potted chicken.

I got 5 cups of delicious chicken stock for future soups; chicken salad sandwiches for lunch; chicken quesadillas for another lunch; and tonight, Chinese Fried Rice from one poor unlucky bird.

This is SO good, and SO easy.

They say it's best to use leftover rice for fried rice, but I never seem to have it.
So, I make a batch of Jasmine rice in the a.m., and refrigerate it, uncovered until dinner time.
Problem solved.

You can use whatever vegetables you like. Scallions are usually my first choice, along with carrots, peas and onion.
I made it a bit Thai by adding freshly chopped cilantro.

Your kids will beg you for this meal created with leftovers. I promise!

Chicken Fried Rice: (serves 4)

1 cup leftover shredded cooked chicken (I used thigh meat)
1 carrot, peeled and diced small
1/2 cup of frozen peas
1 small white onion or shallot, minced
handful of green onions, chopped
2 eggs, beaten
3 tbsp soy sauce
squeeze of fresh lime juice
1-2 tbsp of sesame oil
handful of chopped cilantro for garnish (optional)

You have to work fast, so make sure all of your ingredients are chopped and ready to go.
Mise en place.

In a big wok, or non-stick saute pan (I used a Calphalon Anodized skillet), heat about 2 tbsp of vegetable oil until hot.

Add in the vegetables and stir on high heat for about 3 minutes.
Push the vegetables to the side, and add in the beaten eggs. (I always add a pinch of salt to the eggs, but the soy sauce gives plenty of sodium).

With a spatula, cook the eggs until they are scrambled and mixed in with the veggies. It's ok if the pan is dry and the eggs are sticking.

Throw in the rice, peas and cooked chicken.

Add the soy sauce and sesame oil and keep stirring. Another 3 minutes, tops.

Season with fresh cilantro and serve right away.



TheJimBar said...

I make fried rice for my kids all the time. Only thing extra I add from what you did was garlic. We get the white rice from the Chinese restaurant by us, it holds up better than homemade for some reason.

Loretta said...

Made a roast chicken tonight, just for leftovers so I can make this tomorrow night! Looks fantastic!

Christine said...

Bought a rotisserie chicken yesterday, so I was just searching for a recipe for fried rice. This is perfect! Like your addition of cilantro.

Oui Chef said...

Love your rice clever.

Proud Italian Cook said...

I can't make anything remotely Chinese, it always turns out horrendous!

Anonymous said...

How much rice did you use? It looks like about a cup from the photo. Is that right? Thanks.

Stacey Snacks said...

You can use as much or as little rice as you like.
I used about a cup of leftover rice in this photo, but I made it again the other night using 2 cups of rice. It doesn't really matter how little or much you put in. Sometimes I use 3 eggs, sometimes 2.
This time I was out of get the idea!