Chicken Fried Rice – A Guilty Pleasure

I love me some chicken fried rice. I love it sticky, and clumpy with bits crunchy and burnt and little nuggets of chicken and crunchy sesame dispersed throughout. This weekend, I had a major craving and whipped some up. I love how easy and quick this is, plus bowls of chunky rice like this are so filling.

2 cups of short-grain rice (I use Thai rice)

3 chicken breasts, chopped into cubes

1 whole onion, chopped

1 carrot, chopped

2-3 green onions, chopped

4-6 cloves of garlic

4 tablespoons of butter

Soy Sauce

Dark Soy Sauce

3 eggs

2 tablespoons of Sesame Oil

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First make sure you have your rice already cooked and drained since the process is quite fast, and you want your rice ready and prepared. Begin by sweating onions in 1 tablespoon of butter with a few drops of canola oil. Then add the garlic – allow both to simmer for a while. Next, add the carrots – as you continue to add vegetables, garnish with garlic-salt and pepper throughout. Next, add the green onions and some sesame seeds (you will add more later). As the vegetables sautee, push the veggies to the side of your wok, and put in the chicken. When you add the chicken, make sure to add another tablespoon of butter as well as salt and pepper for additional flavor. Next, add two eggs and mix well. When cooked, mix together all the veggies a few times, then add the rice. Once the ride is added, make sure to stir well – then add a few tablespoons of soy sauce and one tablespoon of dark soy sauce. (Keep track of how much liquid your adding, and work on appearance – if rice seems like it’s getting too sticky, don’t bother with the dark soy sauce). Add extra sesame seeds, garnish a little more with salt and pepper then turn off the heat – add 1 tablespoon of sesame oil. Fry an extra egg for the top, when serving, and a few dashes of sesame seeds for garnish.

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That’s it! It’s very quick, so it’s handy to have all the ingredients pre-chopped and prepared before you begin any of the cooking. We had it with a side of spicy-mayo and edamame – a nice, simple lazy-Saturday afternoon lunch while catching up on T.V. and keeping warm…

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About sarahskitchenblog

A newly-wed looking to perfect the art of a full-time job, an array of social committments, and a daily home-made (and sometimes healthy) meal.
This entry was posted in Easy Peasy, Recipe and tagged , . Bookmark the permalink.

4 Responses to Chicken Fried Rice – A Guilty Pleasure

  1. Toomzie says:

    omg yum i want to make this now! NOW

  2. The Vegan Cupcake! says:

    Yum! Looks good! I’m going to try to make this but vegetarian!
    PS. A tip for sesame seeds, toast them in the oven and their natural oils will come out and their taste will be stronger, I also like their crunch! ๐Ÿ™‚

    • OO-let me know how you make it vegetarian! I’m trying to work with tofu now, and make some tofu-based recipe. I’m afraid in fried-rice though it’ll get too mushy. Good tip on the sesame seeds, I’m definitely going to try that out ! Thanks ! ๐Ÿ™‚

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