Days like this are just meant to sit with my girls drinking a cup of tea and reading a book. I don’t think little Stella has used enough energy today to even blink her eyes. I love that girl. As much as I love sitting and relaxing with the girls, Sir Streusel needs dinner. That means I have to finish my tea, stop reading my book, disturb the girls by getting up to prepare dinner. I’m exhausted already. What is it about these days that zaps the energy right out you?!
I haven’t made Chicken Fried Rice in a couple of years. I have no idea what made me think of it, but I am so happy that I did!
I got this recipe years ago from a “Weight Watchers” cookbook. I am not a Weight Watcher follower, but this recipe caught my eye. We LOVE it!
The very first thing every kitchen needs to cook rice is this nifty little rice cooker.
This little cooker has been a life changer for me. You can order one right here on Amazon. I have never been able to cook a decent pot of rice. People would laugh at me and say, “I have eaten your cooking. Don’t tell me you can’t cook a pot of rice.” Well, I wouldn’t lie about it! My rice would either turn out soupy or gummy. Then this beauty stepped into my life and forever changed my relationship with rice. Just follow the instructions in the cooking guide and you will have perfect fluffy rice every….single…time.
So first things first, get your rice cooking in the microwave with your handy dandy Lekue rice cooker.
Scramble 4 eggs, more if would like. You need the eggs. Don’t leave out the eggs. Trust me on this. I know!
Cube about one pound of boneless chicken breasts or thighs. Cook the chicken in a little canola oil until done, about 6-7 minutes.
Roughly chop some green onion, mince a little garlic, and throw some ginger in the pan. Let it get all friendly and smelling really, good. Groovy.
Add the perfectly cooked rice that you have prepared in your handy dandy rice cooker along with a bag of frozen peas and carrots. It needs to get all hot and bothered and heated up together. Make sure those peas and carrots have thawed out and are no longer giving the rice the frozen stare down. That wouldn’t be nice.
Add the scrambled eggs and chicken to the rice mixture. Stir and mix it all together. Stand back and just admire it, it’s a beautiful thing to see all those pretty colors.
All that is left to do is add Soy Sauce and Sesame Oil to taste and you are done!
As we were eating, Sir Streusel said, “Why don’t we have this more often?”
I replied, “Because I have a need to create food and try every recipe I read. That is why our kitchen is referred to as a home restaurant.”
Sir Streusel, “Well, I would like this to become a weekly special if at all possible.”
And just like that, I pulled my notes for this meal and filed it under “favorites.”
Jody and Edna
- 4 tablespoons canola oil
- 4 large eggs-lightly beaten
- 1 pound skinless boneless chicken breasts or chicken thighs, cut into cubes.
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 cup rough chopped green onions
- 4 cups cooked long grain white rice
- 3 tablespoons soy sauce
- 2 teaspoons Asian sesame oil
- 1 small bag of frozen peas and carrots
- Salt to taste.
- Heat 2 tablespoons of the canola oil in a large nonstick skillet over medium high heat.
- Add the eggs and cook until firmly scrambled. Transfer the eggs to a plate.
- Add 1 tablespoon more of the canola oil and the chicken to the skillet.
- Add chicken to the skillet and cook about 7 minutes, until cooked throughout.
- Transfer the chicken to the plate with the eggs.
- Add the remaining 1 tablespoon canola oil to the skillet, along with the ginger, garlic and green onions. Cook, while stirring, about 1 minute.
- Add the rice and peas and carrots. Cook 2 minutes or until heated throughout.
- Stir in the eggs, chicken, soy sauce, and sesame oil. Cook until heated throughout, approximately 5-10 minutes.
- Adjust soy sauce and sesame oil to to taste.