Wednesday, January 9, 2008

Chicken Fried Rice

A great catch all dish, in that, you can use whatever you have on hand, and it will come out delish! I am also excited, as this is my first food picture post, after playing with my camera setting for about an hour, so enjoy!

3 cups Jasmine Rice (You can of course use any rice you have on hand, I prefer the stickiness of Jasmine)
3 cooked & chopped breasts of Chicken (replace with whatever meat you have...shrimp, steak, pork..all yum!)
Small container of Mushrooms
1 Medium Size Yellow Onion
2 Zucchini
1 Small container of Bean Sprouts
1 Can of Carrot & Pea mix, drained (Frozen works too, you want about 1 1/2 cup)
1 Tablespoon Minced Ginger
4 Eggs
2 Tablespoons Veggie Oil
Soy Sauce

PREP: By cooking rice, chopping all whole veggies and cooking and chopping up the chicken.

1. Scramble eggs in small pan, set aside once they are done.

2. Heat Veggie Oil in a wok or large skillet on medium high heat. Add ginger and sautee for 1 minute.

3. Add all veggies, and sautee until soft.

4. Add chicken, and stir to mix. Sprinkle with soy sauce, about 1/3 cup.
***Totally to your preferance

5. Slowly add in rice and stir to mix. Add more soy sauce. Turn up heat to high, and stir as it sizzles, about 5 minutes.

6. Remove from heat and serve.

TIP: I try not to add too much soy sauce while cooking. Soy sauce = salt. And, while you can always add more salt to food, you can't easily make it less salty. Keep the soy sauce on hand so it can be individually added to suit one's preference.

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