Fried rice is a great way to use up day old cooked rice, along with other meat or vegetables that you may have in the fridge. This recipe specifically uses chicken and carrots but I love to add in just about any other vegetable or meat too. Often times when I want more veggies and less carbs, I add in quite large quantities of vegetables. The process is the same regardless of what meat or vegetable you use.
Chicken Fried Rice
This recipe can be modified to include any type of meat and veggies that you may have in the house. The quantities aren't exact for the meat or the vegetables either. Feel free to add more or less according to your taste.
- 1 tbsp butter
- 2 eggs beaten and seasoned with salt
- 2 tbsp cooking oil
- 1 1/5 tsp ginger chopped
- 2 cloves garlic chopped
- 1 small onion diced
- 1-2 chicken thighs boneless, skinless
- 1 pinch salt & pepper
- 1/4 cup carrots diced, small
- 2 cups cooked jasmine or basmati rice day old
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 4 green onions chopped
- 1 tsp sesame seeds for garnish
- In a wok, heat butter until it melts then add the seasoned & beaten egg, Scramble until it's just cooked and remove from the heat. Set aside.
- In the same pot, heat oil and add ginger, garlic and onion stirring until the onions are translucent (30 seconds)
- Add chicken, with a pinch of salt and pepper. Stir fry until cooked.
- Add carrots and cook for about 1 minute, stirring constantly.
- Add the rice and toss until everything is evenly spread through, mix the soy sauce and oyster sauce together and add that and toss together.
- Stir in the eggs and green onions. Remove from heat and top with sesame seeds before serving.