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
Chicken Fried Rice
Ingredients
- 2 - 3 chicken breasts diced
- 3 scrambled eggs
- 2 grated carrots
- 1/2 white onion finely chopped
- 3/4 cup peas
- 1/2 cup butter
- 1-2 tsp. minced garlic
- 2 cups white rice non-instant
- soy sauce
Instructions
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If you have time, marinate the chicken in soy sauce.
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Cook the chicken in a small amount of olive oil, add carrots and onions, and saute until clear. Add peas and cook until soft.
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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.)
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Scramble 3 eggs, and chop into pieces. Add the eggs and the cooked rice to the chicken mixtures. Stir.
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Melt the butter in a bowl with the garlic, pour it over the rice mixture and stir.
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Serve, topped with soy sauce.
More Chinese food recipes from the past:
Asian Salad
Chinese Food in 10 Minutes
Chinese Chicken Salad
Crab Rangoon and Chicken Lettuce Wraps
That looks SOOOO good. Guess whats on the menu at our place tomorrow.
I’ve been wanting a good Fried Rice recipe. Thanks!
Looks good! Hey, I would love for you to do a post on what pans you use to cook. We were given a set when we got married, and they’re dying a slow death. I’ve tried replacing them with ones that look okay, but end up sucking bad! I’d like a nice fry pan that will actually last longer than a few months. Just an idea – thanks!
I’m glad to see these step by step instructions. Makes it much easier. I tried to follow it off of good things utah and it didn’t turn out so hot. Now I’ll be trying it again with your instructions!!
Thanks 🙂
That looks so good. I like my chicken fried rice with curry sauce over it. I am going to have to try this!
That looks great! I love Chinese food, too!
ooh, I think I know what’s for dinner now… I like this especially because I can separate out a bit for Veggie Teen before adding in the chicken – no making a completely separate batch for him!!
Made this tonight for dinner. I didn’t use the chicken. I just baked some salmon and served it with the rice! YUM! Thanks. I love the way you present recipes on your blog. It makes them seem easy and more appetizing. So pretty much you rock. 🙂
@SlackFam – Good luck, I hope it turns out better this time 🙂
@Rebecca – Thanks! That’s a great idea…I’ll start reading up on pots and pans. I miss you guys!
@Hollie – I’m glad you made it your own. Thanks for the comment 🙂
Oh, I’m trying this, this weekend. My family LOVES Chinese food and I”ve been looking for some good recipes just this week!
So do I read it right that you don’t really ever have to fry the rice? You just mix it in with 1/2 cup of butter and then it’s “good to go”? Just wanted to verify I’m not missing anything! (I have the chicken marinating, going to cook it tmrw!)
You read right, hope you like it!
Fixing this for dinner tonight! I’m adding it to my easy, cheap dinner list–thanks!