Thursday, March 17, 2011

Chicken Fried Rice

I love chicken fried rice at restaurants, but when it comes to actually making the dish at home, I've always been intimidated. It's one of those things that always seems better left to the professionals, you know?

With all the ingredients in hand, plus a zucchini about to go bad, I just had to make it. Not to mention I found a super easy recipe.

First, cook some chicken and start cooking rice in a pot. After finishing the chicken (I used my George Foreman), start sauteing onion in a pan. After a minute or two, add in extra veggies. Stir around until veggies are cooked through.

Measure out and add frozen peas to the veggie mix. Stir in and cook until peas have warmed through.

In a separate skillet, scramble one egg and set aside.

Add in egg, rice, and chicken. Stir all together and add in 3 tablespoon of your favorite Asian sauce (I used teriyaki) or soy sauce. Warm up and serve.

Chicken Fried Rice
3 chicken tenders
1 onion
1 1/2 cups of frozen peas
1 small zucchini
2 cups cooked rice
1 egg
3 tablespoons Asian sauce

Cook rice and chicken separately. In a small skillet, scramble egg, chop, and set aside. In a wok, saute one chopped onion until onion cooks clear. Add chopped zucchini and stir until cooked through. Add in frozen peas, cooking until peas are warm. Once rice is cooked, add in chopped chicken, egg, and rice. Add in 3 tablespoons of sauce and stir to combine. Serve.

Enjoy and Happy St. Patrick's Day!

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