Thursday, December 19, 2013

Chicken Fried Rice

We love Chinese carry out, but sometimes it is fun to make it at home!  I found this Weight Watcher recipe a few years ago and we enjoy it as a main dish with some stir fried veggies, or sometimes we forgo the chicken and serve it up as a side with some sweet and sour chicken!  What ever way you enjoy it, you are sure to love this simple recipe!

Chicken Fried Rice
Non-stick cooking spray
olive oil
2 large eggs slightly beaten
1 cup uncooked shredded carrots
1 cup uncooked green onions - sliced and divided
3 cups cooked white rice
1/2 cup frozen peas thawed
1/4 cup low sodium soy sauce (or to taste)

1 cup cooked diced chicken (optional)

Directions:  Cook desired amount of white rice in rice cooker or on stove top, or better yet use left over rice from last nights dinner! Coat a non-stick pan with cooking spray or add a drizzle of olive oil and add shredded carrots and all but 2 TBS. green onions and cook for 2 to 3 minutes until carrots are crisp tender. Stir in white rice, peas and soy sauce, and cook until heated through and carrots are tender, stirring occasionally.  Move rice to the side, and add another little drizzle of olive oil and cook eggs breaking into small pieces. Gently stir in eggs and remaining green onions and heat through.  If adding chicken, add when  adding rice :). 



I love my rice cooker, it is a simple, easy way to cook perfect rice!


Cook carrots and green onions until carrots are crisp tender


Stir in cooked white rice (if desired, add diced cooked chicken now too)


Add soy sauce and peas and cook until carrots are tender


Move the rice to the side of the pan and scramble eggs, when
cooked break into small piece and gently stir into rice


Yummy!

My fried rice got rave reviews from my son John the other night! I served it with the sweet and sour chicken from yesterday's post and some Chungs egg rolls that I bought in the frozen section at the super market and he was back the next day for leftovers! I made it per my daughters request for her family graduation dinner.  It was a pretty simple dinner to prepare and I served 8 people with left overs for lunch the next day! 

Our favorite Chinese carry-out restaurant closed and we have not found a good replacement yet so this is a great recipe when we get a craving for Chinese food. It's certainly more cost effective than carry-out and we don't have to get out in the cold snowy weather to go get it... I would say that is a win, win!  Although I did miss my fortune cookie!  

Chow,
Sandy