chicken fried rice

6 Feb

2208031777_5cf431d135Chicken fried rice makes for a kid-friendly meal, and also acts as a blank slate making room for lots of cooking creativity.

Add this recipe to your dinner repertoire and your kids will thank you!

We have first-hand proof from our students that this recipe comes out fantastically delicious, boasting two thumbs up in the cafeteria.

Here is how we make it in our kitchen:

Ingredients:
  • Brown rice, 4 cups (cooked the day before for best results)
  • Chicken breast, 2 lbs
  • Carrots, .3 cups
  • Celery, .3 cups
  • Eggs, 4
  • Yellow onions, .25 cups
  • Fresh frozen peas, .3 cups
  • Bok choy, .3 cups
  • Napa cabbage, .3 cups
  • Cooking oil (olive or canola), 2 tablespoons
  • Sesame oil, 2 tablespoons
  • Tamari, 2 tablespoons
  • Black pepper, 1 pinch
  • Kosher salt, 1 pinch
Marinade for chicken:
  • Tamari, 1 cup
  • Rice wine vinegar, 1 tablespoon
  • Cornstarch (optional), 1 teaspoon
  • Cooking oil, 1 tablespoon
  • Sesame oil, 1 tablespoon
  • Black pepper, 1 pinch
  • Kosher salt, 1 pinch

Directions:

Scramble eggs, set aside. Place diced raw chicken in marinade for twenty minutes (or overnight if you so inclined). In a skillet heat cooking oil over medium heat. Place chicken in the skillet, and cook until lightly browned. Add all vegetables, cook until tender. Add in cooked rice, then add in sesame oil, tamari, salt, pepper. Stir constantly. Add in egg mixture, stir until eggs are completely cooked. Taste and season to your liking.
Photo courtesy of patrickwoodward

One Response to “chicken fried rice”

Trackbacks/Pingbacks

  1. forbidden rice « Butter Beans Blog - February 11, 2013

    […] it hot as a risotto, use it as the rice in chicken fried rice, or as a pudding stewed in coconut milk. Try it cold in a salad with butternut squash and herbs, or […]

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