I've decided Chinese food is such a great weeknight meal because it's so fast! I looked at a few fried rice recipes and came up with this one. It was easy and yummy...just like takeout but healthier since I controlled the ingredients.
Chicken Fried Rice
3 cups cooked and cooled brown rice (preferable cooked a couple of days prior)
vegetable oil or wok oil
3 large eggs
2 boneless, skinless chicken breasts, cut into bite size pieces
1 onion, diced
1 clove garlic, minced
1 teaspoon ground ginger
1 cup frozen peas and carrots
3 tablespoons soy sauce
1 tablespoon oyster sauce
Heat a wok (or large deep frying pan) on medium high heat and add some oil. Break 2 of the eggs into the wok and immediately scramble. Cook until done and set aside. Add more oil and add chicken to wok. Cook for 3 minutes or until golden. Add onion and garlic and stir-fry for 2 minutes. Add carrots and peas, sprinkle ginger on chicken and veggies, and cook for 1 minute. Add a little more oil (about a tablespoon) and stir in rice. Scramble remaining egg, and stir into rice. Add soy sauce and oyster sauce and cook 3-4 minutes more. Add more soy sauce to taste.
Chicken Fried Rice
3 cups cooked and cooled brown rice (preferable cooked a couple of days prior)
vegetable oil or wok oil
3 large eggs
2 boneless, skinless chicken breasts, cut into bite size pieces
1 onion, diced
1 clove garlic, minced
1 teaspoon ground ginger
1 cup frozen peas and carrots
3 tablespoons soy sauce
1 tablespoon oyster sauce
Heat a wok (or large deep frying pan) on medium high heat and add some oil. Break 2 of the eggs into the wok and immediately scramble. Cook until done and set aside. Add more oil and add chicken to wok. Cook for 3 minutes or until golden. Add onion and garlic and stir-fry for 2 minutes. Add carrots and peas, sprinkle ginger on chicken and veggies, and cook for 1 minute. Add a little more oil (about a tablespoon) and stir in rice. Scramble remaining egg, and stir into rice. Add soy sauce and oyster sauce and cook 3-4 minutes more. Add more soy sauce to taste.
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