I’m a sucker for Chinese takeout. There aren’t many non-buffet Chinese restaurants around here, and I find that very disappointing! All of the Chinese food has turned into expensive all-you-can-eat buffets, but what about those times that you are craving a good eggroll? Or eggdrop soup? Or just some yummy chicken fried rice? You don’t want to have to go to an all-you-can-eat buffet just to curb those cravings. Chicken fried rice is so simple to make, and I can guarantee you that this homemade chicken fried rice is 99.99% more healthy then the stuff they will feed you at a restaurant. Actually, as long as you don’t go overboard with your oil, this is perfectly healthy! The fiancee looked at me last night and said “would this be too expensive to make everyday for lunch?” It is that good!
Although, while he was chowing down on his huge bowl of homemade fried rice he looked at me and said:
“This is missing something…”
*very puzzled look on his face*
*jumps off the couch and exclaims*
Fiancee: “BREAD! It is missing bread!”
Me: “Well, I think you are thinking that it is missing an eggroll!”
Fiancee: “Your right, that is what is missing! Do we have any of those?”
An eggroll WOULD go perfect with this dish, but we don’t buy prepackaged eggrolls and I have yet to venture into making my own homemade eggrolls.
Chicken Fried Rice
Adapted from Robert Irvine’s Chicken Fried Rice Recipe
3 large eggs
No-stick cooking spray
6 chicken tenderloins (or whatever chicken you have, in whatever amount), cubed
1 teaspoon sesame seed oil
1 large onion, finely chopped
2 garlic cloves, minced
8 baby carrots, diced (or one large carrot)
1/4 cup frozen peas
4 cups white rice (I did NOT use instant)
2 tablespoons low-sodium soy sauce
1. Cook your rice according to the package directions in a separate pan.
2. Heat a pan over medium heat and spray with no-stick cooking spray. While the stove is heating, mix together your 3 eggs and add to the pan once hot. Make an omelet out of the beaten eggs, but do not fold the omelet. (In other words, add the eggs to the pan, allow to cook on one side, flip and allow to cook on the other side) Place the egg on a plate to cool. Once cool, fold and coarsely chop.
3. Combine the cubed chicken, sesame seed oil, salt and pepper to a bowl, and mix until the chicken is covered. In the same pan that you used to cook the egg, add about tablespoon of EVOO and the chicken. Cook until no longer pink.
4. In the pan with the chicken, add your garlic, onion, and carrots. Saute for about 2-3 minutes more (until onion is translucent). Add in the frozen peas, and saute until they are no longer frozen.
5. Once your rice is done, add the chicken mixture, rice mixture, and chopped egg together. Add in soy sauce (I ended up using quite a bit more than 2 tablespoons, but I love soy sauce) and mix to combine completely.
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