Weekday Supper Post -- let's make delicious Chicken Fried Rice for the whole family
so we replicate it and make it at home
whenever we have time...
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| stopping into Benihana for dinner |
Gabby's Chinese Chicken Fried Rice
we often wind up utilizing the leftovers in the refrigerator
We like to have that "Benihana" experience with homemade fried rice but in the comfort of home.
This is a delicious one-dish dinner and perfect for a busy weekday supper recipe. This recipe can feed a family of four. Pick up spring rolls, the white rice for the dish, and Chinese tea from your local Chinese restaurant, and it's a complete meal. This has become my daughter's favorite go-to recipe when she wants to cook for our family and she has been making this since she was fourteen years old. It never tastes the same when I cook it -- she has that special touch.
To save time during a busy week we start with ordering up two large cartons of take out Chinese white rice. Since there is usually a minimum delivery charge I order Spring rolls and tea and it is all under $10.00. A second lil' time saver is to use left over chicken from the night before or pick up a roasted chicken from your local supermarket (they can be found for under $10. so all in the dinner costs only $20. and the other items are mostly already in my fridge or cabinet.
We have made the rice ourselves many times before but something about the dryness and consistency of the take-out Chinese rice works perfectly well. Of course, picking up the rice to begin makes the preparation time much quicker. The hardest part of making this dish is dicing the vegetables and chicken. But, like some of the other recipes in my Weekday Supper posts this is a one pan dish (or one Wok) and therefore makes for a quick preparation and clean up. So, get chopping and it's delicious to boot.
Chicken fried rice recipe
2 cartons of Chinese white rice
2 eggs
1 chopped yellow onion
1 finely chopped carrot
1/2 cup canned corn
4 chopped garlic cloves
1/4 Cup soy sauce or to your liking
1/8 Cup sesame seeds
4 TBS butter
1 TBS olive oil
1/2 Cup chopped white meat chicken
(cut from a store bought roasted chicken)
To start, dice all the vegetables and chicken (don't dice the corn). In a deep pan or a large wok heat a TBS of olive oil until hot. Saute the carrots and onions on medium heat until the onions are translucent and carrots beginning to soften (about five minutes). Add the garlic and toast for a minute. Add the corn and toast a bit. Add the chicken then the rice and let the rice toast for a minute on both sides on low to medium heat -- stirring often. After all is mixed, crack two egg directly in the center of the wok (after digging a little well for the eggs) -- turn down the heat to low -- let it cook for a moment then slowly stir it into the rice as it cooks, bit by bit. After the eggs are mixed through add the butter, soy sauce and sesame seeds and stir well and slowly on low heat until well combined.
Enjoy!
Happy Nesting
XO Tamara
(cut from a store bought roasted chicken)
To start, dice all the vegetables and chicken (don't dice the corn). In a deep pan or a large wok heat a TBS of olive oil until hot. Saute the carrots and onions on medium heat until the onions are translucent and carrots beginning to soften (about five minutes). Add the garlic and toast for a minute. Add the corn and toast a bit. Add the chicken then the rice and let the rice toast for a minute on both sides on low to medium heat -- stirring often. After all is mixed, crack two egg directly in the center of the wok (after digging a little well for the eggs) -- turn down the heat to low -- let it cook for a moment then slowly stir it into the rice as it cooks, bit by bit. After the eggs are mixed through add the butter, soy sauce and sesame seeds and stir well and slowly on low heat until well combined.
Enjoy!
Happy Nesting
XO Tamara
Today, we opted out of using corn but I like the sweetness and color of using the corn so it's included it the recipe. Sometimes we use a little bit of chopped scallion when we have it as well.
