Chicken Fried Rice

this chicken fried rice will most likely not be the traditional way of making it. This is my version and I find the taste to be delicious and pretty close to some of the fast-food chains out there.

in the last few years ordering out has become so very expensive that one meal for a family of 4 cost just about as much as half of our grocery budget for 2 weeks! so we have been trying to re create some of our favorite go to deliveries at home.

we started with pizza. I have perfected the recipe if I do say so myself and we love pizza night every week and now we are moving on to Chinese food.

I don’t own a wok (although I wish I did) and I was not brought up with any of the traditional recipes but I do think that this recipe I have been working on is pretty tasty and has helped fulfill that craving for taking out.

if you grew up with the traditional recipes I welcome any tips you can give me to improve my recipe. Cooking is always a learning process and even though I love how this turned out I know everything can always get better.

Ingredients you will need

• 1 chicken breast
• 3 tsp soy sauce
• 1 tsp red wine
• 1 tsp cornstarch
• 5 tsp vegetable oil
• 1 tbsp chicken broth concentrate
• 4 tbsp soy sauce
• 1 tsp black pepper
• 1 tsp sesame oil
• 3 cup cooked jasmine rice
• 3 eggs
• ¼ cup diced carrots
• 15-20 snap peas
• 1 red bell pepper
• 1 med onion

How to make Chicken Fried Rice

1. dice chicken into bite-sized pieces and place in a medium-sized bowl.
2. mix together cornstarch, wine, and 3 tsp soy sauce. pour over the chicken and mix it all together until all the chicken is coated. cover and set aside.
3. in a small dish mix together the remaining soy sauce, chicken broth, pepper and sesame oil and set aside.
4. dice onions, carrots, and bell pepper.
5. in a large wok or frying pan add chicken and fry over medium heat until fully cooked. it should start to brown a little and firm up. make sure to cook until there is no more pink on the inside. You can check by cutting some of the bigger ones in half. remove from the pan.
6. add a bit more oil to the pan then add vegetables and fry until they start to soften and take on a slight color. push veggies to the side and add rice to the free side, fry for a few minutes until the rice has browned slightly.
7. move the rice to the side of the pan with the veggies and add the chicken back in. pour the sauce over the entire dish and stir everything together. then push it all over to the side of the pan again.
8. on the pan’s empty side, add the eggs and scramble them slightly. then when the eggs are almost fully cooked mix everything together and continue to cook till everything has come together and the color has darkened.
9. remove from heat and serve. store in a sealed container for leftovers. great for a quick lunch the next day also.