Chicken fried rice, that is…and although it wasn’t anywhere nearly as delectable as chicken fried rice from any Chinese restaurant, namely, the Golden Buddha, or as Ash affectionately refers to it, the Golden Kitty, I will say that in its reheated form, it was actually pretty darn tasty. So, with that said, here is what you’ll need:
- Brown the chicken until no longer pink, set aside.
- In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
- Heat oil in the same skillet…be ocd and wipe it out clean since you’ve now cooked chicken and eggs in it..dirty; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Now, again, this wasn’t the best first run meal. So after careful consideration here are a few thoughts on how to improve it:
1. cook the rice the day before / way ahead of time and keep it in the fridge overnight. (There’s just something a little more authentic about “sticky” rice.) It works much, much better than my above instructions of running it under ice cold water.
2. Use sesame oil instead of vegetable oil. Heck, you can even substitute sesame oil for butter.
3. Add more veggies. Ash isn’t a huge veggie lover, but if you love ’em, add snow peas, carrots, whatever your heart desires…
And then reheat until the rice can’t take being nuked anymore….
ps. I have officially tried to upload these pictures (you know for my visual presentation) 4 times. As you can tell, there are no pictures on this post. WordPress and I are currently fighting. If wordpress keeps it up, I may have to introduce you are what you eat… to my other close friend, blogspot.com. I’m just sayin…