I make chicken and rice a lot and this is an easy and delicious way to use leftovers. You can of course prepare rice and chicken fresh just for this dish, but I don’t think that I have ever done that.
This is a basic stir fry and pretty much every ingredient is modifiable. You can use many different vegetables and even other kinds of meat and you will still have an awesome meal. I do not think that I have ever made this dish the same way twice. The point of stir fry is ease and to use up the last bits of this and that. That said, I went ahead and measured out each ingredient that I used today, and I feel that the result was a very well balanced dish in flavour and texture, but please do not get caught up in trying to mimic this recipe exactly! Just think of this recipe as a guideline on how to make one version of fried rice.
If you follow this recipe to the letter you will yield about four servings of chicken fried rice.
1 cup cooked Rice
I pretty much always use brown rice but white rice can obviously be used. It is healthier and in my opinion tastier and has a better texture with whole grain rice. Use what ever you prefer.
Bit more, bit less, doesn’t matter! Use turkey, pork, fish, no meat, whatever you want! Just make sure that it was cooked before you start. If you add raw meat to the pan while cooking you will ruin the dish. It can be previously fried, baked, roasted, boiled, doesn’t matter!
Nappa cabbage is my favourite cabbage to use in fried rice. My second choice would be savoy cabbage and ordinary green cabbage follows. It doesn’t really matter a great deal which you use. I often don’t even use any cabbage. This recipe is very forgiving! No need to really measure but for argument sake I chopped up the amount I felt like using and put it into a measuring cup. Looks like today’s stir fry is getting a heaping cup worth of cabbage.
I like to use fresh or frozen peas. Canned peas are disgusting!
Typically I don’t really measure and instead just add the sugar to taste, but a tablespoon is a good guideline.
Again, measuring is not really necessary. I am just giving you a guide for about how much is a good amount. Adjust to taste.
I typically use around 10 shakes for this volume of fried rice, but this will vary greatly on your taste. Just add and taste until you are happy!
Remember that all of the vegetables are variable. You can use more or less, to none, of each of them. This list is simply what I like and what I had on hand.
Chop up the nappa cabbage as finely or as roughly as you want to.
Chop the carrot. You can simply chop it finely with a knife or you can try doing it my special way. I like my carrot paper thin for my stir fry. I use a potato peeler and first peel the whole carrot to get rid of the dirty outer layer, then instead of using a knife to cut it up I just use the same peeler and swiftly strike across the carrot creating very thin carrot chips. I find this easier and faster than cutting the carrot up with a knife, and I prefer the results with this method.
Do this across the entire length of the carrot and you will have a pile of paper thin carrot chips.
Coat the bottom of a frying pan or wok with cooking oil and put it over a medium high heat. When the oil is nice and hot toss in the cabbage, carrots, onions, and celery. You want to hear a good sizzle right away.
Mix in the rice.
Add the chicken, peas, green onion, and sugar.
We waited to add the chicken, peas, and green onion because we do not want to cook them as thoroughly as the other ingredients. They only need to be heated.
CHICKEN FRIED RICE
1 cup cooked Rice
1 cup cooked Chicken Scraps
half of a fist sized Onion
1/2 cup Peas
1 tablespoon Sugar
1 teaspoon Salt
1. Wash and chop the cabbage, carrot, celery, onion, and green onion.
2. Coat the bottom of a frying pan or wok with cooking oil and put it over a medium high heat. When the oil is nice and hot toss in the cabbage, carrots, onions, and celery. You want to hear a good sizzle right away.
3. Stir the veggies as needed to allow them to soften and brown just a little bit.
4. Once the veggies are softened a bit add the salt and mix well.
5. Crack the two eggs into the pan and scramble together with the vegetables.
6. Mix in the rice.
7. Add the chicken, peas, green onion, and sugar.
8. Mix everything together, being careful not to beat up the meat too much. You want nice chunks, not thin shreds of chicken.
9. Finally, add the soy sauce, to taste, and mix gently.