Thursday, April 23, 2015

Quick Chicken Fried Rice


What do you do when you need to feed two adults and two kids, but you only have two chicken breast in your fridge?  Make chicken fried rice!   

Those two chicken breast may not go far if you cook a "meat and potatoes" kind of dinner, but when you make fried rice a little bit of meat goes a long way.   My two carnivores (the hubby and my son) didn't even notice they were eating less meat than usual.  All they saw was a colorful plate of food in front them. 

I always say that fried rice is my go to "fast food" in this house.  Leftover brown rice and frozen veggies are good for a quick meal on those nights I am stumped on what to make for dinner.  The bonus to making fried rice, I clean out my veggie drawer and I only have to wash one pan after the meal is over.   That's just what this mom needs sometimes.

The hubby and kids never complain when rice is the main ingredient to our dinner.   I loved being able to stretch those two little chicken breasts with a bunch of veggies and the rice.  Dinner was on the table in less than 20 minutes and every one left with a a full and happy belly .  Now I can relax that dinner is over... well until it comes around again tomorrow night. 


2 chicken breast cut into small bite size pieces(seasoned with salt)
4-5 cups cooked (cool or cold) rice (brown or white)
1 medium onion chopped
1-2 stalks celery sliced
11/2  cups fresh broccoli chopped
1 tsp grated fresh garlic
1 tsp grated fresh ginger
2-4 Tbs soy sauce (this is to taste since it's the salt in the dish)
1 Tbs oyster sauce
red chili flakes to taste
2 Tbs butter or margarine
2 cups frozen veggies (I like a big mix of peas, carrots, green beans, corn etc...)

Heat a wok with 2 Tbs canola oil.  Add chicken that is seasoned with a little salt).  Stir fry until browned.  Move chicken over to edges of wok and add 1 Tbs butter, the onion, celery and broccoli.  Stir fry veggies for 2 minutes.

Next add the fresh grated ginger and garlic and saute for a minutes.  Then add the soy sauce, oyster sauce and red chili flakes.

Next add the frozen vegetables and saute.  Once vegetables have heated through, add the 2nd Tbs of butter and the cold rice.  Toss all ingredients and heat through well.  Taste for salt and seasoning.  Add more soy sauce as desired.  Serve hot.


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