Search Other Sites

Thursday, March 11, 2010

Chicken Fried Rice

2 cups jasmine rice
2 cups chicken broth
2 boneless, skinless chicken breasts (cooked and chopped)
1 cup chopped baby carrots
1 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
1 1/2 T - 2 T sesame oil

Start rice in the rice cooker first so it's ready for when you have gotten the rest of the stuff prepped and ready to toss. Peel and chop carrots and cover in water to prepare for microwave. Microwave on high for 4 minutes, then add the peas to the carrots and microwave for 1 more minute, then drain. In a large saucepan, scramble eggs in the vegetable oil. Put scrambled eggs aside for later. Heat pan over high heat. Pour in 1 1/2-2 T sesame oil, then stir in carrots, peas, scrambled eggs and chopped chicken; stir in cooked rice, stirring constantly so everything is mixed and separated. Shake in soy sauce, and toss rice to coat. Drizzle with a little more sesame oil, and toss again. Best served HOT.

Note: Many people prepare and refrigerate their rice the day ahead so that it will separate easier when frying it up. Just another option.

No comments: