“Hm. What should we make for dinner?” This normally is the question that crosses my mind around 2pm every afternoon. I had pulled out a few frozen chicken breasts from the freezer the night before, and had some extra vegetables in my fridge, so I decided to browse the Food Network website for some ideas. (I LOVE this website. They always have great ideas for any occasion: entertaining, healthy eating, appetizers, you name it. You can even type in the type of protein you want to use, and it comes back with an array of results! They even have an iPhone/iPad app that lets you create a grocery list. Genius!)
Ok, let’s get back on track. So, as I was perusing the website, I came across Robert Irvine’s Chicken Fried Rice. “Done.” I could already feel my stomach growling. I knew I had all of the ingredients for this recipe except for the sesame oil, which I could get on my walk home (Yes, at the French Market. Such a convenient place! ;)) Turned out, the recipe was delicious, and one I’d certainly recommend.
Thank you, Robert! Hope you don’t mind, I added a few extra veggies to mine. 🙂
- 3 large eggs
- Kosher salt
- Freshly ground black pepper
- Vegetable oil (for frying)
- 4 boneless, skinless chicken breasts, halves, cut into thin strips
- 1 tsp. sesame oil
- 1 lg. onion, finely chopped
- 2 garlic cloves, finely minced
- 4 c. cold, cooked rice (*we used brown rice for our dinner)
- 6 green (spring onions), thinly sliced
- 2 Tbl. Soy sauce (*we used the low sodium version)
*Deciding to toss in some extra vegetables, we added asparagus and bella mushrooms. We steamed the asparagus to keep the crisp, and sautéed the mushrooms with herbs on the side, and then just folded them into the fried rice at the end before serving.
Set up your stations for easy clean up and cooking. When using high heat and time-sensitive cooking ingredients, I like to plan everything out before for easy access. Also, cook the rice prior according to the directions on their packaging. Our brown rice took 50 minutes to cook… just a heads up.
Beat the three eggs in a small glass bowl with your whisk. Season with salt and pepper. Using a medium frying pan, heat a little oil over medium heat, and pour half of the egg mixture into the pan. Make an omelette, not folding it over. Let cool on a plate. Repeat with the other half of the egg mixture. Once both are cool, coarsely chop the omelette. Set aside.
In a medium glass bowl, take your raw, thinly sliced chicken breasts and season with the sesame oil, salt and pepper. In a large frying pan, heat three table spoons vegetable oil. Pan fry the chicken until they are lightly golden, and cooked through. Add your chopped onion and garlic. Stir fry over high heat for a few more minutes until the onion has softened. Add a small amount more of vegetable oil, the green onions, and rice. Toss the mixture until very hot! Season with soy sauce and continue to mix. Remove rice mixture from the heat, add your egg (and any extra vegetables you’d like).
Enjoy! Recipe is courtesy of Robert Irvine. Please refer to the Food Network website for exact recipe, and other wonderful recipes of his.