Recipe 8.2: Chicken Fried Rice
Jason loves fried rice and is always asking me to make it. Finally, I did! I made a huge batch and he was happy. 🙂 It was super easy (and cheap) to make and we will have at least three lunches with the leftovers. It was also nice and filling due to the brown rice and all the veggies. Note that my recipe does not call for a red pepper, but you will see it in the photos because I had a half pepper on hand (left over from strombolis the other night) and needed to use it.
2 cups brown rice, uncooked
4 cups water
1 tbs. salt
4 whole carrots, peeled and diced (about ½ cup)
1 bunch scallions, thinly sliced
7 white mushrooms
1 package frozen peas, defrosted in a strainer
2 tbs. peanut oil
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into bite-sized chunks
2 teaspoon fresh ginger, grated
2 teaspoon toasted sesame oil
4 tbs. reduced-sodium soy sauce
1 clove garlic, minced
1 pinch crushed red pepper
Begin by cooking rice according to package directions. For my rice, I use two cups of water for every cup of rice (which is listed in the ingredients list).
While rice cooks, heat 2 tablespoons of peanut oil in a wok or large skillet over medium heat. Swirl to coat the pan. Add chicken and cook until almost done, 4-5 minutes.
While chicken cooks, wipe mushrooms clean with a damp cloth (you don't want to place mushrooms under running water as it will make them tough) and then dice. Add garlic, red pepper, ginger, and carrots to wok. Stir-fry for 1-2 minutes. Add scallions (reserve ¼ cup scallions) mushrooms, soy sauce, sesame oil, and cooked rice. Stir-fry for 2-3 minutes. Add the peas and then crack eggs into mixture. Mix well to cook through, 2-3 minutes. Serve immediately and garnish with reserved scallions.