15 hours ago
Thursday, March 7, 2013
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.
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.