Chicken fried rice is another easy stir fry that comes together quickly. One of the keys to a good fried rice is the actual rice. You don't want sticky rice that clumps together, so I rinse the rice until the water runs clear before cooking it in a rice cooker.
The soy sauce amounts are up to you. If you're watching your sodium intake, you can still have a very flavorful fried rice using small amounts of low sodium soy sauce. And, go easy on the peanut oil. Stir frying requires very little oil.
Have fun with it. Mix and match with whatever fresh vegetables you have on hand. If you want carrots, add some fresh carrots. If you want peas, add some thawed green peas at the end of the cooking process.
What you'll need:
Chicken, cubed
Soy sauce
Cornstarch
Peanut oil
Red bell pepper, large dice
Mushrooms, sliced
Green onions, sliced (save some tops for garnish)
Eggs, beaten
Day old, cold rice
Soy sauce
Method:
Sprinkle the chicken cubes with soy sauce. Add cornstarch until you get a gummy consistency, not runny. Set aside while you prepare the vegetables and the eggs.
Heat your skillet and add a small amount of peanut oil, just enough to lightly coat the bottom. Lightly stir fry the red bell pepper, and then remove it to a bowl. Do the same with the mushrooms and green onions, cooking each separately and adding each to the bowl as you go.
Add the beaten egg, cook until set, and chop it into small pieces. Remove and set aside. Wipe out the skillet if necessary.
Cook the chicken cubes in batches in a small amount of peanut oil until the chicken is cooked through. The cornstarch coating should be a light golden brown with a little crunch to it. Remove and set aside.
Add more peanut oil to the skillet. Add the rice and stir until the rice is lightly coated with the oil. Continue to stir fry for two or three minutes. Sprinkle some soy sauce over the rice. Add the vegetables, eggs, and chicken to the rice and toss together.
Plate and garnish with chopped green onions.
