I had a hankering for fried rice on Tuesday. I had planned to do leftovers (quesadillas) for dinner, but I kept thinking about the fact that I needed to pre-cook some chicken for Wednesday night’s dinner and if I was going to do that, why didn’t I just make some stir-fry chicken and fried rice?
So, that’s exactly what I did.
And I have to say, it was one of the best stir-fries I have made and most definitely the best fried rice. Totally awesome.
I made it in stages – making the fried rice first and storing it in a pre-heated sauce pot (heated by boiling some water in it and then pouring the water out) while I cooked the chicken stir fry.
I found the source recipe for my fried rice here, but, of course, I modified it to suit my family’s tastes and what I had in the pantry. The only change I think I’ll make next time I make it is to add some toasted sesame seeds and maybe try to sneak in some more veggies. (diced teeny tiny so the kids will eat them)
This would be a good meal all by itself. With the edamame (soy beans) and eggs, you have your proteins and the addition of some veggies would make it a good, rounded meal. And it tastes SO GOOD.
You can find the edamame in the freezer section at the grocery store. Just be sure you get the hulled version. I wouldn’t want to be shelling soybeans if I didn’t have to!
1 egg, beaten
1 cup rice (cooked, yield ~2 cups)
~ 1 cup carrots, diced fine
1 cup shelled edamame
1/2 onion, diced fine
1 tsp ground ginger
1 Tbsp minced garlic
1/4 cup soy sauce (reduced sodium)
2 Tbsp brown sugar
- Cook rice. Let cool.
- In a large skillet or wok, spray pan with nonstick spray. Add your egg and cook until scrambled. Remove to plate and clean skillet.
- In the same skillet, heat approximately 1 Tbsp sesame oil.
- Add vegetables to the skillet & sauté until the onions begin to become transparent, stirring frequently. (about 4-5 min)
- Add rice to skillet. Cook until the rice is browning and becoming crispy. Depending on how hot your skillet is, this can take 5-9 minutes. The pan does not need any additional oil or moisture at this time. You are trying to brown the rice.
- While the rice is browning, whisk together the ginger, garlic, soy sauce & brown sugar.
- One the rice is browned, add the egg and the soy sauce mixture to the rice/veggies and stir well.
- Drizzle the rice with a little more sesame oil and serve.
I served it to the girls with some of the chicken I cooked for the stir fry that SuperMan and I ate with the rice. They gobbled it up happily.
(that’s a o sooo good food MB says) – I found this typed in my blog writer after I got back from taking the girls to school. I guess that is her editorial contribution.
I’ll share the stir fry recipe later this week. It was the perfect accompaniment to the fried rice. I can’t wait for lunch today to eat the leftovers!