Chicken Fried Rice
Servings: 4-6 Total Cook Time: 25 min.
Ingredients:
2-3 chicken cutlets, cut into tiny pieces
salt and pepper
1 bag of rice (I used one Success Family Size bag)
1 TBS sesame oil
1 small white onion chopped (or half of a large white onion)
1 tsp minced garlic
1 cup frozen vegetables (I used a mix of peas, carrots, lima beans, and string beans)
1 egg
1/4 cup soy sauce
2 TBS butter
For instructions accompanied by witty commentary, tips, and pretty pictures, see below:
2. In a large frying pan (or wok, I use a wok cause I'm so fancy), heat 1 TBS sesame oil over medium-high heat.
3. While the oil is heating, fill up a separate pot with water to begin to boil your rice according to package directions.
4. Add chicken to frying pan and sauté until browned on all sides, about 5 minutes. Once chicken is browned, remove from pan, put on plate, cover, and set aside.
6. Add chopped onion to the vegetable mix and sauté until they start to become translucent, about 5 minutes. Then add garlic. If you add the garlic too early, it'll burn. Allow to cook for 1 minute. (Don't forget about your rice, it should be done!)
7. Add the plated chicken back into the frying pan and mix in with your veggies.
8. Scramble an egg in a separate bowl. Push your chicken/veggie mix to one side of the pan and add the scrambled egg to the other half of the frying pan. Allow to cook for about 1-2 minutes, then chop up into tiny pieces with your spatula. Once chopped up, mix it into your chicken & veggies.
10. Enjoy! "Chī hǎo hē hǎo” (which apparently means, "enjoy your meal" in Chinese).