Friday, May 28, 2010

Favorite Fried Rice

Favorite Fried Rice
This is one of my favorite dinners to cook! It's a light alternate to greasy fried rice you get at Chinese restaurants... and kids love it! When Will was little, I used to put this into a blender for him... and now he really happy every time i make it! The original recipe calls for 1/2 c. butter... but I've found that it's much healthier if you use chicken broth (plus the flavor is much better, and less greasy.) By adding little tablespoon of butter, there is still that butter taste! I hope you enjoy it as much as we do!


1 cup white rice, (not instant)
1 to 2 chicken breasts (or 7-10 chicken tenders,) cut into small pieces
½ white onion, finely chopped
2 carrots finely grated
¾ c frozen peas
½ c chicken broth + 1 T. (or less) butter
2-3 cloves of garlic, crushed
3 scrambled eggs


Preparation:
1.Make one cup rice
2.Marinate chicken in soy sauce (I buy frozen chicken, in the morning I take frozen chicken and place in a Ziploc bag, with the soy sauce, and place in a large bowl of water and set in fridge... by the time dinner rolls around, it's thawed and marinated!). If you don’t have much time you can mix it with chicken before cooking.
3.Cook chicken in small amount of olive oil.
4.Add carrots and onions and sauté until onions are clear.
5.Add frozen peas and cook until soft, (or add any of your favorite vegies, mushrooms, squash, whatever)
6.Add cooked rice to mixture
7.In separate pan, scramble 3 eggs, chop finely and add to mixture.
8. take ½ C. broth + 1 T. butter in small bowl, add crushed garlic and stir and heat for 30 - 45 seconds in microwave. Then add to chicken mixture, cook on med/low heat, 3-5 minutes.
9.Mix well, add soy sauce, salt and pepper to taste.

(I find that this recipe is always much better the next day, because overnight the garlic has time to marinate into the rice... really adding a lot of flavor... so, i make a bigger batch and have left overs for lunches, store in tight containers in fridge!)

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