Fried Rice is fantastic, it works well as a side dish or you can even make this into a “one dish wonder” by browning up some chicken and adding it in! Add or take away veggies as your family prefers. (That is why I said “optional” behind several ingredients.) PLEASE if you can get it, use low sodium soy sauce ~ it tastes great and WAY less sodium!
*It is best to use rice that has been chilled for a while, if you do not have leftover from a previous meal that is fine ~ just be sure to cook it earlier the day so it has time to get chilled.
couple TB’s of oil
2 garlic cloves, minced
2 TB. soy sauce
1 tsp. sesame oil
1-2 chicken breasts, cut up small (opt.)
1/4 c. finely cut up carrot (opt.)
1/4 c. finely cut up green pepper (opt.)
1/4 c. finely chopped onion (opt.)
1/4 c. finely chopped up celery (opt.)
2 c. LEFTOVER rice
1 c. or so of frozen peas
1/4 c. soy sauce
Heat the oil in a wok ~ if you have one. I do not so I use a large fry pan. Add the garlic and saute just a bit. Then add your chicken or your veggies, the 2 TB. soy sauce and 1 tsp. sesame oil. Cook till chicken is done and/or veggies are crisp tender. (I cook the veggies 1st, take out and then cook the chicken.) Take out and set aside meat/veggies.
Scramble up the eggs, put in pan and cook and chop up till cooked through. Add the chicken and/or veggies, the leftover rice and peas. Add the 1/4 c. soy sauce. Stir. Flatten out nicely, cook and flip parts over and press down and cook and flip….this will give you some nice crispy parts. Now it is done and you can add chives to the tip for a lovely garnish.
Thanks Sarah for the recipe and “teaching” me how to make fried rice, we LOVE it!