My kids love the Chinese Food from the local grocery store. They mainly eat the Chicken Fried Rice, the Lo Mein and Sticky Sesame Chicken. I remembered reading in a cookbook that it is best to make fried rice with cold rice, so immediately I knew that is what I would do with part of the rice. I think that fresh cooked rice has a lot of moisture in it and by cooling it and refrigerating it overnight the rice dries out. I may never get fried rice from the store again! Homemade is so much fresher and I like that I can control what I put in it. I'd love to add some mushrooms, broccoli and red pepper, but didn't because I was trying to recreate the rice from the store for my kids.
We've done Chicken Fried Rice twice, I've made 2 chicken and rice casseroles that I put in the freezer, and I still have a little left! We'll see what I can come up with. I'll keep you posted!
2 tablespoons Sesame Oil, divided
8 ounces boneless skinless chicken breast, cut into bite sized pieces
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup onion, diced
1 cup frozen peas and carrots, thawed
2 cloves garlic, minced (1 teaspoon)
4 cups cooked white or brown rice, cooled and chilled, overnight is best
1/3 cup low-sodium soy sauce
Heat 1 tablespoon oil in a large non-stick skillet (the largest you have) over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook for about 5 minutes or until cooked through, be sure and turn over so both sides will brown. When finished cooking, remove with a slotted spoon and set aside. Add the eggs, stir constantly and cook until scrambled. Remove the egg and set aside with the chicken.
Add the other tablespoon of oil to the skillet, add the onion, peas and carrots. Stir fry about 5 minutes. Add garlic and stir fry for another minute. Add the cold rice and the soy sauce and stir fry for about 5 more minutes. Return the cooked chicken, along with any accumulated juices, and the egg to the skillet. Continue cooking until heated through.
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