Monday, November 21, 2011

Chicken Fried Rice

Tonight, I had left over rice that I needed to use, some frozen chicken and a few backs of frozen veggies. It was the perfect excuse to make Chicken Fried Rice! Here's how I did it.

Heat frying pan to medium heat. Spray pan with oil, allow to heat, then add chicken (one piece (breast) per person). Sprinkle chicken with a bit of salt and ground ginger. Turn over after 4-5 minutes, or until browned on the side. Sprinkle with a bit more salt and ginger. When it is cooked through thoroughly or almost all the way (still a bit pink), cut into small pieces in the pan and allow it to continue to cook. Add frozen veggies. About one cup per person. I used Stir Fry veggies, but you can use what you like. Allow those to cook down and the water to evaporate. Add 1/2 cup of cooked rice (per person) to the frying pan. Turn up the heat a bit, sprinkle ginger and low-sodium soy sauce (about 2 T). Let the mixture fry up, stirring it every now and then so it doesn't burn to the bottom of the pan. Add more soy sauce and ginger as wanted. Let it fry for just a bit longer, then serve up! Enjoy!

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