Fried rice, like recipes found in many other cultures, was a way to safely make use of left-overs. Recipes for fried rice have been found as early as the Sui Dynasty, around 600 CE. Rice was a mainstay in Chinese cuisine, and when leftover rice was stir-fried with meat and vegetables cooked the day before, the high heat managed to kill many of the dangerous food based germs. Not only that, fried rice was delicious and hearty. Traditionally, fried rice is made with left over vegetables, meat, rice, garlic and soy sauce. Today, additional eggs are often added for flavor and to increase protein, especially if it is made without meat. Do give our Chicken Fried Rice Recipe a try!
Our chicken was left-over from a dutch oven roasted chicken. I did need to make the rice for our Chicken Fried Rice Recipe.
Chicken Fried Rice Recipe Ingredients – Serves 4 – 8 (4 as main dish, 8 as side dish)
- 1 cup diced, cooked chicken, light or dark meat
- 3 cups cooked white rice (may use any rice you like)
- 4 tablespoons sesame seed oil (or vegetable oil)
- 3/4 cup diced onion
- 1 1/2 cups cooked peas and carrots, fresh or frozen
- 2 – 3 tablespoons soy sauce (regular or low-sodium)
- 3 eggs, slightly beaten or whisked
- 2 cloves garlic, minced
- green onions (optional for garnish)
Chicken Fried Rice Recipe Directions
Heat 1 tablespoon of oil in a wok or heavy bottom pan on medium high. When oil is hot, add beaten eggs.
Cook the eggs, mixing frequently. Cook thoroughly then remove from heat.
Break eggs into small pieces. Remove from pan and save for later.
Saute onions and garlic in 1 tablespoons of oil until onions are transparent and soft.
Reduce heat to medium. Add peas and carrots. Mix.
Add diced cooked chicken and mix.
Return the scrambled eggs to the pot and mix.
Add rice with an additional tablespoon of oil. Keep on heat until everything is hot.
Add 2 – 3 tablespoons of soy sauce.
Mix thoroughly and serve hot. If desired, you can add sliced green onions on top of your chicken fried rice when serving.
Dig in and enjoy!
