Diary of a Foodie

Thursday, May 29, 2014

Chicken Fried Rice

This was a staple in my house when I was growing up. I loved it when my mom made it.

I have continued making it for my own family and it's gobbled up and everyone has seconds, and sometimes thirds.

Chicken Fried Rice

2 boneless, skinless chicken breasts
3 cups cooked rice (white or brown)
1/2 of yellow onion, diced
3 stalks celery, split lengthwise and diced
2 large carrots, peeled then grated
1 c frozen peas
2 eggs, scrambled
1/3 c light soy sauce
olive oil to cook with
salt and pepper to taste

In a large sauté pan (big enough to hold all ingredients), add 2 TBSP of olive oil and heat over medium heat. Season the chicken breasts with salt and pepper and once pan is hot, cook chicken, about 6-7 minutes per side, or until cooked through. Remove chicken from pan and set aside. Add another TBSP of oil to same pan, lowering heat to med-low, and add diced onion, celery and grated carrot, sprinkling them with a pinch of salt. Cook for 7-10 minutes, until vegetables are softened. Add the cooked rice to the vegetables and stir together. Dice chicken and add back into the rice and vegetables. Add soy sauce, frozen peas and scrambled eggs. Stir until everything is coated in soy sauce. Taste to check for seasonings, adding salt and pepper if needed. Serve hot.

Variations: Use shrimp, pork, steak or ham in place of chicken.

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