BEST CHICKEN FRIED RICE

This is a simple, quick and very good recipe. Instead of using mushrooms and green onions, I used peas and I sauteed some white onions until they were transparent and browning at the edges. I couldn't get my rice to fry very well, but after adding the chicken and vegetables and the soy sauce, I couldn't tell the difference. My husband loved it, too!

I don't know what makes this recipes SO good (it's just rice and soy sauce flavors!), but it is! Thanks for giving me a recipe that I'll be making over and over using lots of veggies. You won't even need to write this recipe down - do it once and it's a breeze the next time b/c you improvise as you go.

THE BEST CHICKEN FRIED RICE

INGREDIENTS

1 onion, chopped
3 large garlic cloves, minced
6 mushrooms, chopped
2 carrots, diced
salt and pepper
1 chicken breast, cooked and chopped
1/2 C frozen peas
4 C cooked rice, cold
2 eggs, beaten
4 1/2 Tb butter
3 green onions, sliced
1/4 C soy sauce
2 1/2 tsp oyster sauce
1 tsp toasted sesame oil

INSTRUCTIONS

• Combine the soy sauce and oyster sauce in a small bowl and set aside. In a large, nonstick skillet heated to medium high heat, melt 1/2 Tb of butter then cook the beaten eggs. Once fully cooked, set them aside in a small bowl.
• Return the pan to a high heat and melt 1 Tb of butter then add the onion, garlic, mushrooms and carrots, along with a generous sprinkle of salt and pepper. Sauté until the veggies begin to soften, about 3-4 minutes. Add the rest of the butter then the cold, cooked rice, frozen peas and cooked chicken breast. "Fry" the rice in this additional butter along with the veggies you were already sautéing. Stir the rice as it cooks for about 3 minutes. Add the bowl of sauce, along with the green onions and scrambled eggs. Stir it well to coat the rice with the sauce. Before serving, drizzle the sesame oil over the finished rice, then toss to distribute it.

READ MORE >>>>> BEST CHICKEN FRIED RICE @ mykitchenescapades.com

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