Sunday, February 15, 2015

Fabulous Chicken Fried Rice

I've used this recipe for awhile now. I've used brown rice, quinoa and freekeh (similar to quinoa) and it has been excellent every time! Make sure to read it for her tips - they do make a big difference!  Here it is with my modifications...


  • 3 Tbsp. butter, divided
  • 2 eggs, whisked
  • 1/2 cup chopped baby carrots
  • 1/2 cup frozen corn
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and pepper
  • 4 cups cooked and chilled rice or quinoa (but chilled in advance is key)
  • 4 Tbsp. soy sauce, or more to taste
  • 2 tsp. oyster sauce
  • 1/2 tsp. toasted sesame oil


Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, corn, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3-5 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
I also do cubed chicken breasts in soy and oyster sauce to add to the fried rice.  I use shrimp sauce as well that can be made or bought at Wal-Mart (this is the only store I have seen it).

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