I didn’t want to go to the store. It was Sunday, and I just didn’t feel like going to the grocery store and not hanging out with my family. So, I said “forget it” and thought I’d figure out dinner for the next day on the fly.
As I searched for recipes online, I came across this one. This recipe is so simple, and I had everything on hand.
To make it even better, everyone devoured this dinner as if I’d made the best thing ever! My 5 year old son, my now-one-year-old daughter, my husband, and I all gave this one the thumbs-up approval!
I used less vegetable oil than it called for, but the sesame oil is a definite – it adds such a great flavor to the chicken.
So, run out… er… don’t go anywhere and check your fridge & cabinets and see … you might have everything at home to make this great dish tonight!
Simple Chicken Fried Rice
adapted from Robert Irvine, Dinner Impossible
serves: 6 to 8
3 large eggs
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce
Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil (***I used about 1 tablespoon instead) over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil (*** I used 1 tablespoon) and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot.
Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.