Fried rice, is one of my favorite quick meals to make. The rice can be from dinner the night before, it’s a great way to use up leftovers.
Now since I haven’t had rice with dinner this week, I’m going to start out and just make some rice just for this occasion.
To start I’ve got 2 cups of water, 1 cup of white rice, a teaspoon of salt, and a splash of oil. To me – a splash is like a tablespoon. Bring the two cups of water to a boil in a pan, add the salt, oil and rice. Once everything is in the pan and it returns to a boil, reduce the heat to maintain a low simmer, and put the lid on the pan. Set a timer for 20 minutes and walk away!
While the rice is cooking, you can get ready your chicken. For this recipe I just used one large boneless skinless chicken breast. Cut it into small strips – the smaller the strip the quicker it will cook, I usually cut mine pretty thin. Toss the chicken in a little oil and season with salt and pepper.
Now traditionally you would use a wok to fry together all of these things – but, I have some things working against me. I have an electric stove, which does not allow you to easily cook with a wok. With a gas burning range, the flame would hit not only the bottom of the pan but it would also slightly travel up the curved edge bottom of the pan, heating the sides of the wok too. So, I’m going to opt for a skillet with a large flat bottom. I’m going to make sure and pre-heat the skillet for a few minutes over medium heat just to make sure it’s nice and hot for the frying.
So now we start cooking the chicken. You need to do this in batches, too much chicken in the pan will just steam, you won’t get a nice crust and you won’t really be developing flavor. I also increase the heat to more of a medium high setting for this one. Keep in mind you don’t really want to blast the pan and burn the bottom, we are going to cook everything in one pan for this one.
After your chicken is done cooking, remove it from the pan and set it aside. Add some oil to the pan, take an egg and quickly scramble it in the pan, once it’s done cooking take this too and set it aside with the chicken.
By this point the rice should be done and ready for frying. Add some oil to the pan, a few tablespoons (the bottom needs to be completely coated) Add the rice to the pan, to this you are going to add 1 teaspoon of sesame oil, and 3 tablespoons of soy sauce. Right after you add the soy sauce and sesame oil, let it sit in the pan and really get a chance to get into the rice. The soy sauce really turns into a nice golden brown when it gets to cook into the rice a little bit.
Once the rice has fried in place a little bit, give it a good stir and really make sure you scrape up any bits from the pan. Now we add one packet of frozen stir fry vegetables. Stir those in, then you’re going to want to put the lid on and let those frozen vegetables steam a bit with the rice. Just to bring the vegetables up to temperature – this will take about 5 minutes.
Once the vegetables are all nice and hot, add back in the chicken and fried egg. Give everything a stir just to combine and go ahead and cover with the lid again and let everything warm up for another minute or two. After that, it’s all yours! Enjoy it!