Chicken Fried Rice

Fried rice is one of the easiest, fool-proof dishes to make. It's pretty forgiving and you can put whatever you want in it - chicken, beef, shrimp, ham, pork, or any combo you want! I made chicken fried rice tonight because it's what we had in the fridge. The key to really good fried rice is to use day old, cold rice. If you use fresh, hot rice, it will be mushy and you'll end up with a big goopy mess. Here's what you'll need:

2-3 cups leftover white rice, cold
1/2 pound boneless, skinless chicken breast, cooked and diced
2-3 eggs, beaten in a bowl (I like eggs in my fried rice, so I used 3)
3 stems of green onions, chopped
1/2 cup frozen peas & carrots, thawed
1/2 cup frozen corn, thawed
Soy sauce
Black pepper
Salt, if needed

You'll want to use a deep skillet because of how much stuff you'll be cooking in one pan. Drizzle the pan with some vegetable oil and turn the stove to medium-high to high heat. You want the pan pretty hot. Once the oil is hot, pour in the eggs and swirl them around the pan to coat the bottom. Don't scramble the eggs, just swirl the pan. The bottom should set pretty quickly and the egg on top will still be runny like this:

Now, dump in the rice and mix it together with the egg.


Next, throw in all your other ingredients - veggies, meat, and green onions. Mix it together.

Now season it all with black pepper and soy sauce. I usually just eyeball the soy sauce - about 2 tablespoons. If you're using low-sodium soy sauce, you'll also probably need to add a little salt. Just season to taste.

I like to let the rice sit in the hot pan for a little bit - this kind of "crisps" the rice, which I love. Just let it sit for about a minute, then stir and let it sit for another minute. And that's it!

Yum!! Enjoy!