Chicken Fried Rice: The How-To

Things have been a little crazy around here. I’ve been juggling one thing after another, starting up this and working on that. It’s exciting, encouraging and hectic. And because of this added component as I try to fit a slice of life into my already jampackedfullwithnoroomtospare schedule, I’ve been cutting some corners on dinner lately and – gasp – planning ahead.

A funny thing this planning ahead on how it gets you prepared for the unexpected. I wish I could say I plan ahead all the time, but I tend to wait until the last minute when it comes to dinner, which has left us dinnerless because I realize oh too late that I was supposed to take the meat out of the freezer a day earlier or get a pizza dough proofing at 3:30, at which time I was scrambling to get as much work crammed in before the kids woke up from their naps and my precious silence gone. Turns out that with a bit of planning you can juggle basketball practice drop-offs, impromptu shopping trips followed by preschool conferences and basketball practice pick-ups and your husband leaving you right at the end of the meal for his curling match, all the while managing to stay sane. Well, at least sane enough for everyone around you to not be painfully aware of the insanity.

Start with quality rice. I have jasmine rice from the Asian market in a sack. It makes me happy. There are lots of rice varietals that make me happy, but long grain white is not one of them. Get something fragrant. You can make it ahead of time. In fact, it’s better if you do because for this, your rice should be cold. Not warm, not sweaty from steam; cold and dry. I made extra when we were having rice with a different meal and stashed it in the fridge for this.
jasmine rice
Same with the chicken. While you’re welcome to cook them just before or even in the wok as you make the rest of the dish, do yourself a favor and make this easier by tossing an extra breast or thigh or two or three on the grill as you are making something else. We made our chicken during a chicken fajita grilling session by just adding a few extra with salt and pepper only to the grill.
chickens
In a large wok add a bit of oil over a medium heat. Then toss in a bunch of minced garlic and fresh ginger. Only cook it for 30 seconds.
frying oil
Next come the vegetables. Turn the heat to high and add the longest-cooking vegetables first. Mine happen to be mushrooms. Then I added scallions, bottoms and then green tops, and finally, I tossed in the bean sprouts just long enough to get them warm.
saute the vegetables
While your vegetables are sautéing, mix up a bit of sauce. A good sauce to me is crucial. It is what will make or break a fried rice. To mine I added soy sauce (of course), sesame oil and rice wine.
measuring cup with sauce
Both the rice and the sauce get added.
rice and sauce
Mix and stir and let fry until all the rice is heated through. Check for taste and adjust as necessary, adding more soy sauce as needed to control salt and black pepper if you’re a fan.
chicken fried rice in wok
A few sides and you have a full meal, a bowl of rice perfect for nights when you don’t have a lot of time but aren’t willing to sacrifice it in flavor. Besides, it’s heavenly to eat, and it will keep you sane on those nights when you aren’t sure you can make it through.
chicken fried rice in a bowl

Never miss a recipe! Have them delivered right to your RSS feed or to your inbox as an email!

Comments

  1. Hi, I am loving your blog and the recipes you have on here. I am just wondering if I can use rice vinegar instead of rice wine?

  2. Cheryl W. says:

    I am so going to make this. It looks simple enough and sounds like a quality recipe. Thanks so much for posting it.

  3. oh this looks yummy too!

Trackbacks

  1. [...] from last week here at Food for My Family: Chicken fried rice. Then I’ll continue that theme. I’ve got cream cheese wontons and General Tso’s [...]

  2. [...] Tuesday – Salmon and Asian pesto potstickers (I am beyond excited to try these!) and vegetable fried rice because I came home to a 25-lb bag of jasmine rice purchased by my husband while I was gone. [...]

  3. [...] Tuesday – Chickpea and spinach salad with cumin dressing, basil flat bread Wednesday – Chicken fried rice, ginger garlic green beans Thursday – Spinach and feta quiche, bacon, seasonal fresh fruit Friday [...]

  4. [...] Chicken Fried Rice – We are all about the fried rice lately. I haven’t done this exact recipe yet [...]

  5. [...] stuff, but first, I want to share the Top 5 Recipes on Food for My Family in 2010 based on views! Chicken fried rice is still one of our favorite leftover meals. It comes together quickly and is perfect for using up [...]

  6. [...] holiday season. Plus, I get to share them with you! Monday – Brick Grilled Chicken Tuesday – Chicken Fried Rice Wednesday – Sweet Potato Biscuits with Fried Eggs and Corizo Thursday – Red Lentil Soup with [...]

  7. [...] Fried Rice by Food for My Family sounds ideal because my two-year-old and five-year-old like chicken and rice. The sprouts and [...]

  8. [...] When you aren’t feeling well, simple things sound best: soup, soup, and more soup. Comfort food becomes a way of life, and the weekly menu tends to be filled with just those things. I have just turned out the lights and pulled the covers up to my chin. My head throbs lightly, and I swallow past the pain of a swollen throat. Burrowed down beneath the warm, white flannel sheets, my body releases the tension of a long day. I exhale into my covers, the warmth of the breath circling my face and sending me deeper into dreamland. Through the door, across the hall, and through another door I hear the rasping coughs. One, two, three. A shaky breath. Then again they return with a whimper. I pull in a deep breath that I feel expand all the way to my stomach, gathering up the strength to turn off the warm covers to the cold, encapsulating night. My bare feet hit the wood floor and pad across the hall, the floorboards right in the middle squeaking as I cross to my boys’ room. There in his oval bed, my youngest lies in a restless sleep, his blankets twisted around his small form, one foot hanging over the edge of the bed. As I watch, he flips again to his side, further twisting the soft green blanket around his body. Slowly, I untangle the mess of blanket, as I offer him a sip of water from his thermos that sits next to his bed. His eyes still closed, long lashes resting over his silky skin, he drinks and readjusts as I pull unending corners from under his too warm body. He snuggles back into his pillow, and I tuck the blanket under his chin before turning back to the hallway. Diagnoses: Pneumonia, ear infections, conjunctivitis. Dear Winter, you are officially asked to leave. You have overstayed your welcome and are no longer wanted in these parts. We need fresh air, and your frigid temperatures are not playing nice. Please gather your things and exit the premises, closing the door behind you. Monday – Roast Chicken with Quinoa, Clementine, and Pomegranate Stuffed Squash Tuesday – Rice and Spinach Tomato Soup Wednesday – Chicken and Noodles Thursday – Brussels Sprouts Breakfast Hash Friday – Chicken Fried Rice [...]

  9. [...] of my favorite meals come from repurposed leftovers. Take fried rice, for example: leftover rice, whatever vegetables you have lying around from other meals, leftover [...]

  10. […] Chicken Fried Rice :: Food for My Family […]

  11. […] of my favorite meals come from repurposed leftovers. Take fried rice, for example: leftover rice, whatever vegetables you have lying around from other meals, leftover […]

Speak Your Mind

*