Chicken Fried Rice

6 Jan

Chicken fried rice-001

One of my favorite recipes.  We just kind of throw together what we have on hand but here is a good guideline:

Ingredients:

  • 4 cups cold cooked rice
  • 8 ounces chicken thighs or tenderloins, chopped
  • 2 eggs
  • 1 cup frozen green peas or mixed veggies
  • 1 medium onion, diced
  • 1 green onion, diced
  • 1 stalk celery, sliced diagonally
  • 1/3 cup low-sodium soy sauce
  • 2 T. oyster sauce
  • Pepper
  • sesame or olive oil for stir-frying, as needed

Preparation:

Heat small amount of oil in wok.  Beat the eggs lightly.  Scramble briefly in wok and remove.
Heat 2 T. oil and saute chicken, onion and celery for 4-5 minutes; remove.
Heat oil once more, add the rice (in two batches if needed) and soy and oyster sauces.  Allow rice to brown, flipping spatula-fulls every 1-2 minutes.  Add an additional small amount of soy sauce if needed (I use low-sodium to get the flavor without it becoming crazy salty).
Return egg and chicken mixture to wok and add remaining ingredients until heated thoroughly.
Photo by me, mylittlefoodspot
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