Chicken fried rice is one of the easiest and most versatile meals to make. The purpose of its creation was to make something palatable out of leftovers, and whatever else was lying around. I’ve been on a Chinese food kick lately, and have tried several different recipes to try and mimic what I could get in a good restaurant, but it wasn’t until I scrapped the recipes and made it my own that I achieved even better than I could buy. At first glance, the recipe seems normal, but it’s the specific combination of ingredients in conjunction with the amounts called for, that make it truly amazing. Try it for yourself! Makes 3 generous servings.
You will need:
-4 cups of cooked rice, cold. I like to pour a little oil over the rice and work out all lumps with my hands first. This causes the rice to heat evenly.
-8 oz. chopped cooked chicken. You can use leftovers, but I found the best results came from baking the chicken in a little bit of olive oil, salt, and pepper at 350 degrees for 40 minutes.
-1/2 cup of canned green peas
-2 green onions, chopped
-2 stalks of celery, chopped
-8 tbsp. soy sauce (can substitute low sodium for a healthier alternative)
-Pinch of salt
-Pepper to taste
-1 tbsp. minced garlic (or 1/2 tbsp garlic powder)
-oil (I prefer olive oil, but vegetable or canola will do)
In a skillet:
-over medium heat, drizzle on oil, and add eggs with a pinch of salt and pepper. You can scramble them, or fry and slice. Set aside.
-Add a little more oil, increase heat to med-high, add in celery and onions for about 3-5 minutes, or until you can cut through celery with your wooden spoon relatively easily. Set aside.
In a wok: (or large skillet)
-Drizzle with oil over med-high heat, add rice. Fry until hot, then add all other ingredients. (If using cold leftover chicken, add to rice 3 minutes before incorporating the vegetables, soy sauce, garlic, and pepper. Stir continuously approximately 3-5 minutes, remove from heat, and enjoy!