6 cups of Cooked Rice
2 cups of Diced Carrots
1 small yellow onion
3 cloves of garlic
1 can of water chestnuts
2 cups of sprouts
1 cup of frozen peas
3.5 T Olive oil
1 t butter
1 package of Chicken breast strips (About six strips)
Soy sauce to color and taste
Freshly ground Black Pepper
Sesame Oil (optional)
Instructions - While your rice is cooking, dice up your carrot, onion, and garlic. Rinse your water chestnuts and let them drain.
- Trim your breast strips into bite size pieces. Sautee the chicken in a mix of 1 t of butter, ½ t olive oil (to bring to raise the burning point of the butter). Do not over cook the chicken! Set the chicken aside.
- In the same pan that you cooked the chicken, without cleaning the drippings out, heat your oil on med/high and sauté your garlic. Once the garlic infuses the oil, add your onion and let it sweat. Once the onion is nearly translucent, add your carrots. Add a dash of soy sauce and pepper. Turn burner to low/med.
- In a separate pan, cook an egg. Whisk the egg lightly in a separate bowl, and cook it as you would an omelet. (Make a half moon shape) Slide the cooked egg out on to a cutting board, and slice into strips.
- Increase the temperature in your pan to high and add your rice. Slowly incorporate the soy sauce for flavor and coloring. Add the water chestnuts, sprouts and frozen peas.
- Once that is heated through, add the chicken and the sliced egg. Add black pepper to taste and enjoy!
- Use long grain white rice, not glutinous sushi rice. The long grain white rice is what is traditionally used in Chinese Restaurants. (Using sushi rice is good also though! It reminds me of fried rice in Hawaii)
- For 6 cups of prepared rice, I use 3 cups of dry rice, cooked in about 5-5.5 cups of water. If you are using a rice cooker, just go by those directions.
- Adding a teaspoon of chili powder add some nice heat to it.
- Add a dash of sesame oil at the end, if you have it stocked on hand in the pantry.
- You may need to add more oil to rice, depending on how “fried” you like your rice.
- Use baby carrots. I quarter them, and dice each quarter. It ends up being the perfect size.
- Don’t use a red onion – its flavor is too strong
- Do not overly whisk the egg. You do not want the egg to be fluffy. Also, don’t add any water or milk to the egg mixture.
Submitted by AmyB