Thursday, August 20, 2015

Fried Rice!!

Fried rice is the quintessential quick meal that you can throw together when it's time to clean out the fridge. Leftover rice, chicken, and veggies that may look like they are about to turn are generally not very appealing, but you can make practically anything taste great when you transform it into the beautiful creation that is fried rice. If you don't have leftovers and want to make everything fresh, that's great too. Just make sure your rice is nice and cool before you attempt to fry it up. I just used broccoli, carrots, and green beans, but feel free to mix up the veggies to create your own personalized touch. Snow peas, zucchini, mushrooms, and bean sprouts all go great with fried rice.

Chicken and Egg Fried Rice
serves 2
½ cup dry brown rice
½ cup frozen broccoli florets
½ cup frozen green beans
3 eggs
1 tbsp + ½ tsp oil
1 chicken breast
1 carrot, peeled and thinly sliced
¼ cup diced onion
1-2 tbsp soy sauce (to your own taste)

Bring the rice and 1 cup of water to a boil in a small pot. Reduce the heat to a simmer, cover, and cook for about 40 minutes, or until all the water has absorbed. Let it sit for 10 minutes. Stir in ½ tsp oil, the broccoli, and green beans. Allow it to cool and then refrigerate for at least 3 hours. Preheat your broiler. On a broiler safe pan, cook the chicken breast for 10- 15 minutes, or until it is cooked through, turning over after about 5 minutes. Meanwhile, heat the oil in a large pan over medium high heat. Add the onion and carrot, and cook for 5 minutes. Beat the eggs in a small bowl and pour them into the pan. Cook until they have set and then scramble them up. Pour in the rice and remaining veggies along with the soy sauce. Cut the chicken into chunks and add it in to. Heat the rice through, stirring often for about 5 minutes.

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