Sometimes you just want a meal that you know you can pull together in just a few minutes and without much of fuss. Maybe you can even make use of some of those leftover items you have in the fridge for the last few days and don’t really know what to do with them. That is when a meal like this can really come in handy. Making any type of stir fry is always a great way to use items, and having fried rice is always a favorite, but sometimes you would like the flavor without having the extra oil and fat involved in frying the rice itself. This recipe for chicken fried rice is originally from Food Republic, but I did modify it just a little to make it fit better with what I had on hand and what we like. It is still just as easy and tasty.
Chicken Fried Rice
2 cups long-grain riced, cooked and cooled completely
Nonstick vegetable oil spray
4 scallions, finely sliced
1 onion, thinly sliced
1 green pepper, seeded and cut into strips
1 red pepper, seeded and cut into strips
1 carrot, peeled and thinly sliced
4 ounces green beans, cut into 1-inch pieces
1/3 cup frozen peas, defrosted
1 pound boneless, skinless chicken (breast or thigh), diced or cut into thin strips
1 tablespoon light brown sugar
2 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1/2 bunch cilantro, roughly chopped
Preheat the oven to 400 degrees. Line a shallow baking pan with a sheet of parchment paper. Turn the rice out onto the parchment paper, breaking up any lumps, and spray the surface with the nonstick vegetable oil. Place the pan in the oven and cook the rice for 12 minutes, it should be crisp on the surface. Season the rice to taste with salt and freshly ground black pepper and set the pan aside to keep the rice warm.
Meanwhile, in a large, nonstick skillet with a good coating of vegetable or canola oil set over high heat, fry the scallions, green pepper, red pepper, onions, carrot and green beans for about 2 minutes, stirring continuously until the vegetables are crisp-tender. Add the peas and the chicken and fry to give the chicken a little color and cook it through, about 3 to 4 minutes. Sprinkle over the brown sugar and then add the rice, breaking up any lumps along the way. Add the chicken broth, soy sauce and chili sauce and mix to blend everything well. Stir fry everything for about 3 to 4 minutes. Toss in the cilantro and serve.
Of course, as with any stir fry you can add just about any type of vegetable or protein that you like or have on hand. This would work well with shrimp, pork, beef or even just with the vegetables if you like. The rice does come out nice and crisp without having to deal with all of the frying of it. You do want to make sure that the rice is dry before you put it in the oven so that it doesn’t just steam once it is in there. The whole dish comes together very easily, gives you a great one pot meal and has some great flavor with the chicken stock, chili sauce and soy sauce. This is an easy one you can use anytime.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
September 1, 2014 at 9:15 pm
Thanks for this – have you ever used leftover chicken ?
September 1, 2014 at 9:18 pm
I have used leftover chicken for this before and it’s fine I just put it in towards the end of cooking to heat the chicken through so it doesn’t dry out. It works pretty well I think. Thanks for the comment Amber!