If there’s one thing I don’t get enough of, it’s Chinese food. Dan never wants it…so, I usually have to wait until my birthday, Mother’s Day, Christmas, and all of those other special times that give me leverage to get what I want….and, I want Chinese food. I super-love ABC Mandarin in Roy, it’s my favorite…runner-up, The Mandarin in Bountiful!
So, when I heard Nicea was sharing a favorite chicken fried rice recipe on Good Things Utah, I tuned in. I finally made it the other day, and it was heavenly….definitely a new regular in my home.
The only thing I did differently is omit the onions, no surprise, right? So, to make it you need a few chicken breasts, eggs, carrots, frozen peas, butter, minced garlic, white rice (not instant), and soy sauce.
First, I marinated my chicken in soy sauce. I actually did mine overnight (hence the deep color). You don’t have to marinate the chicken if you don’t have time…but, if you have time, do it.
When it’s done, cook it up.
Grate a couple carrots and add it to the chicken. If you’re adding onion, chop 1/2 white onion and throw it in the pan too.
Add the peas and cook until soft. I just used a steam bag of peas…put in the microwave, and dumped a handful of soft peas in the mixture. Really, put however many peas you want…the nice thing about this recipe is that nothing needs to be exact.
Cook up some scrambled eggs. I used 3 eggs.
Cook your rice. Use non-instant rice, for sure! To make the rice, just boil 4 cups water with 2 tsp. of salt. Add 2 TBS of butter. When melted, add 2 cups of the rice, turn the heat to low, cover the pan and let simmer from 15-25 minutes, or until all the water is absorbed and the rice is soft.
Add the eggs and the rice to the chicken mixture. Melt 1/2 cup of butter in a bowl, mixed with about a teaspoon of minced garlic. I might add a little more next time. Anyway, pour the butter/garlic mixture over the rice and stir.
Top with soy sauce and eat up!
Chicken Fried Rice
- 2 - 3 chicken breasts, diced
- 3 scrambled eggs
- 2 grated carrots
- ½ white onion, finely chopped
- ¾ cup peas
- ½ cup butter
- 1-2 tsp. minced garlic
- 2 cups white rice (non-instant)
- soy sauce
- If you have time, marinate the chicken in soy sauce.
- Cook the chicken in a small amount of olive oil, add carrots and onions, and saute until clear. Add peas and cook until soft.
- In a separate pan, cook the rice (4 cups water and 2 tsp. salt, bring to a boil. Add 2 TBS butter, let melt. Add 2 cups white rice. Lower heat, cover and simmer about 15-25 minutes, until rice has absorbed water and is soft.)
- Scramble 3 eggs, and chop into pieces. Add the eggs and the cooked rice to the chicken mixtures. Stir.
- Melt the butter in a bowl with the garlic, pour it over the rice mixture and stir.
- Serve, topped with soy sauce.
More Chinese food recipes from the past: