I did it! My first meal attempt and it was a complete, and amazingly delicious success! I will cook it over and over again, once a month most likely!
My Chicken Fried Rice Adventure:
(No increments included because I always wing it/eyeball it and make things single or double portion-sized. Also, I’m listing what I used for quick and easy cooking. Alter as you please)
-White enriched rice
-Boneless, Skinless chicken breasts (I use organic, 99% fat-free)
-Carrots (baby sliced/diced)
-Baby corn cobs (Found in the special Asian cousine section)
-Sesame Seed Oil
-Extra Virgin olive oil
-Fried rice seasoning (Also found in special Asian cousine section. BEYOND worth using. Made it taste authentic and amazing. Hardly had to use soy sauce. Was amazing on its own thanks to the seasoning!!!)
First, cook rice according to the directions. It took roughly twenty minutes, so use that time for everything else to have it all ready to be combined at once.
While the rice is cooking, drizzle some oil on a skillet, let it heat up a bit, and toss a chicken breast on it.
Leave it to sizzle and cook for about 5 minutes untouched, then flip to the other side.
(This is all about multi-tasking!)
As the rice and chicken are underway, I put a pot of water to boil on the stove then started cutting the carrots then tossed them in the boiling water.
I gave the carrots a head start, then after they had a nice rhythmic dance for a while, tossed some frozen peas in the pot with them.
While still paying attention to the chicken…
Once I no longer saw pink on the outside, I cut it in half on the skillet to check for full cookage.
Then, I put the halves on a cutting board, cut into strips then in half again (~inch chunks) and put the pieces back on the skillet for a minute in each side.
Removed, then set aside in a bowl.
Going back to the pots on the stove, by now the rice and veggies were done. The rice is obvious when it’s done (again use the box directions), and as for the veggies, ehh I winged it. Didn’t wanted them over boiled nor too hard, so found a happy-medium I was content with, drained them, and set aside.
I then cracked two eggs, quickly beat them up with a fork, and had ready in a small dish.
Now for the fun part!!!
Get a wok heated (med-high) with drizzles of oil
Toss veggies (including the canned corn cobs that only needed drained beforehand) in for about 30 seconds and either shake them around, or do as I and use a wooden, flat spoon
Add eggs in and quickly scramble them up
Now, toss in the chicken pieces and mix everything together
Add the rice in, continuously mixing everything
Go mild or go crazy with the soy sauce
Don’t go too crazy with the sesame seed oil
Add dashes of the rice seasoning (I ended up using quite a bit because the aroma was like a brain washer and made me feel compelled to go nuts with it, but it ended up tasting amazing!)
Congratulations, delicious chicken fried rice! Mound it up on a plate or in a bowl, add more soy sauce if you desire, and go all food disposal on it and enjoy the tonguegasm!!!
…The Shelties watched from the dining room the entire time… 🙂