My hubbie grilled chicken breasts this past weekend and we had a lot left over, which is fine by me because I love to use the leftovers to make one of our favorites: Chinese Chicken Fried Rice. I found a recipe for chicken fried rice about a year ago on the Allrecipes.com web site. It is a good base recipe that you can easily tweak by adding a few of your favorite vegetables. My favorite part of the recipe is the egg. It’s so easy to cook, and it’s so delicious that my picky 6-year-old, who won’t eat much of anything, will pick the egg strips out of the rice and eat just that. Here are the details with a few of my tweaks added in italics:
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter (I use parve margarine or Earth Balance soy butter since the recipe includes chicken)
- 1 tablespoon vegetable oil (I substitute Sesame Oil for the veggie oil. It’s delicious)
- 1 onion, chopped (I never use the onionsbecause the hubbie doesn’t like them)
- 2 cups cooked white rice, cold (I rarely have any cold rice so I just make a fresh batch. It’s probably sticker than it would be if it was old/cold but it still works)
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 cup cooked, chopped chicken meat
- Optional: chopped up red bell pepper, baby spinach, carrots or any other vegetable that you like. The red and green from the pepper and spinach add great color to the dish. I haven’t tried it but I’ll bet peanuts would be a nice addition as well.
- In a small bowl, beat egg with water. Melt butter (margarine) in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes (I usually cook for 3 minutes). Remove from skillet and cut into shreds. To make this part easier, I slide the egg out of the skillet (and it will slide easily thanks to the margarine) onto a cutting board. I let it cool for a few minutes and then slice it into strips using a large knife.
- Heat oil (I use the same amount of Sesame Oil and sometimes add a bit more based on taste preferences) in same skillet; add onion and saute until soft (since I’m skipping the onion, I go straight to the next step). Then add rice, soy sauce, pepper and chicken (and red peppers, a handful of baby spinach, etc.). Stir fry together for about 5 minutes, then stir in egg. Serve hot.
I remember reading somewhere that you should really use day-old rice to make Fried Rice, but I’ve done it both ways. I usually don’t have any day-old rice when I get ready to make this dish so I make a fresh batch and it works just fine. It’s a bit stickier than day-old rice would be but it is still very yummy.
P.S. The red banana peppers in the photo game from a plant we got at the Dallas Farmers Market a few months ago. So far, my little plant has produced 4 beautiful peppers : )
Pingback: Totally Yummy Kosher Chinese Lemon Chicken « Kosher Treif Cooking
Pingback: Jews eating Chinese food on Christmas | Kosher Treif Cooking