Many who have tried it say they never, ever imagined they could make fried rice that is better than their favorite chinese takeout. And with a couple of chops and some stirring, you’ll be chopsticking it into your mouth in less than 30 minutes.
The recipe is flexible too. If you don’t have a green pepper, you can substitute a yellow bell pepper, or any combination of carrots, celery and peas. Or use beef or pork in place of the chicken, just add 5 minutes more to the cooking time.
Chicken Fried Rice
from 70 Meals, One Trip to the Store
2 chicken breasts, diced
4 tablespoons soy sauce
1/3 cup oil
2 1/2 cups chicken broth
2 cups onion, coarsely chopped
1/4 cup green pepper, finely chopped
2 eggs, slightly beaten
1 cup lettuce, finely shredded
1 cup rice, uncooked
Cook chicken in 1 tablespoon oil in hot skillet, stirring constantly until lightly browned. Set chicken aside in bowl and add to it 1 tablespoon soy sauce. Stir. Add remainder of oil and rice to skillet. Reduce heat to medium. Stir frequently until golden brown. Add chicken with soy sauce and broth. Simmer, covered, for 20 minutes until rice is tender. Stir in onion, green pepper and remaining soy sauce. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Stir eggs until they are almost set, then add lettuce and continue stirring for another minute. Blend with rice.
Cooking Instructor and Cookbook Author Kelly Donlea owns and operates a company called Organizing Dinner (www.organizingdinner.com) that offers cookbooks and cooking classes that help busy people execute hot, healthy, homemade meals with less stress and less time and money spent. In addition to 70 Meals, One Trip to the Store, she has a book called 40 Dinner Duos that creatively remakes leftovers, and 30 Spectacular Salads that shows how to mix and match fresh ingredients to make incredible lowfat fare.