Chicken Fried Rice
Making your own takeout is usually healthier, cheaper and tastier than the cartons of food the delivery guy drops at your door, plus it can often be faster. Recreate an Asian favorite with this recipe for Chicken Fried Rice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 1/4 cup Soy sauce
- 1/4 Cup rice wine or dry sherry
- 2 tsp brown sugar
- 1 Tbs sesame oil
- 1/8 Tsp Pepper
- 1/4 cup Chicken stock
- 1 Tbsp cornstarch
- 2 cups brown rice
- 2 large Eggs
- 1 Cup cooked shredded chicken or rotisserie
- 1/2 cup water chestnuts
- 3 Carrots sliced
- 3 ribs celery sliced
- 1 Cup frozen peas completely thawed
- 2 Tbsp Olive Oil
- Green scallions optional
In a microwavable safe dish heat the carrots and celery for 2-3 minutes. Meanwhile cook the rice according to the packaged directions, drain and set aside.
In a large skillet add the carrots and celery and sauté over medium heat for roughly 10 minutes, moving around often.
In small bowl combine the soy sauce, Chinese rice wine, brown sugar, sesame oil and pepper. Set aside.
In small mason jar or something that has a cover add the broth and cornstarch and shake well. Set aside. Scramble 2 eggs in a separate bowl and set aside.
Add the chicken, rice, peas and soy sauce mixture to the sauté pan and mix to combine. Add in the stock mixture mixing well to combine. Let the mixture come to a slow boil. Push all of the ingredients to the side of the pan forming a circle of open space in the middle. Add the scrambled eggs and let them sit for a minute or two.
Once they start to form start mixing them around to cook in the circle. Then proceed to mix them into the rest of the ingredients.
Serve with sliced scallions and hot sauce!
Serving: 1g | Calories: 719kcal | Carbohydrates: 92g | Protein: 29g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 974mg | Potassium: 806mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8240IU | Vitamin C: 18.5mg | Calcium: 92mg | Iron: 4.2mg