An easy dish to make with your leftovers.
Recently when our son Paul and his family were visiting we went to our favorite sushi restaurant and had dinner at the hibachi tables. Milo and Donovan (2 of our 6 grandsons) had never had rice thrown at their faces, watched a volcano of onion rings shoot flames out the top or see the chef twirl knives around.
It was a fun night and had me wanting to put fried rice on my menu for the week.
I guess my introduction into Chinese food would be eating chicken chow mein at my husbands house way back in our high school days. My mother never made anything Asian I can think of while we were growing up but she did love my mother-in-law’s chow mein. My sister and I both use to make a fried rice with crumbled bacon in it and it was/is quite good. This version has some vegetables and chicken and a few mushrooms thrown into the mix.
Dinner can’t get much easier than a fried rice. Looking in my freezer and refrigerator I found first some grilled chicken I had frozen then found a partial pack of green peas begging to be used up. Then I found a couple bags of baby carrots I had bought for the grandsons which never got eaten and I always have rice, celery and onions. So what’s for dinner — Chicken Fried Rice.
If you have some cooked chicken already in the refrigerator or freezer this dish can be made in less than 30 minutes. Twenty minutes of that time is cooking the rice so if you have some leftover cooked rice then the time is cut almost in half. Hope you will give this a try and if you do or have other favorite Chinese recipes, please leave a comment below.
BLAST FROM THE PAST: Want to try a new flavor of ice cream this summer? Try my Chocolate Malted Ice Cream which has some powdered malt and also crushed malt balls mixed in.
Ingredients you may already have in your refrigerator.
Saute the carrot and celery.
Cook the egg in a nonstick skillet and then roll up and cut into thin strips. (This egg was cooked a little too long — I got busy and forgot it.)
Put the rice in skillet with the mushrooms and a little oil and saute for about 5-6 minutes, then add in the chicken.
Add in the peas and the egg pieces and soy sauce to taste.
Sprinkle with green onions and serve.
- 3/4 lb. cooked chicken, cut in small pieces
- 4 c. cooked white rice (or brown)
- 1 c. celery, 1/4" dice
- 1 Tbsp. sesame oil
- 1 Tbsp. canola oil (or olive oil)
- 1/2 c. sliced green onion
- 1 c. frozen shelled edamame
- 1 c. cubed carrots, cooked almost done
- 2-3 Tbsp. soy sauce
- 1 egg, beaten
- 2 cloves garlic
- 1 c. mushrooms, chopped in about 1/2" pieces
- Cook 4 cups of rice per package directions.
- Put the two oils in a large 13" skillet or wok. When the oils are hot, add in the chopped celery and the chopped carrots. Saute for about 5-6 minutes (after about 3 minutes add in the chopped mushrooms.) until they have browned a little and almost tender.
- Add in the cooked rice, chicken and most of the green onions, reserve some to sprinkle on top. Stir in the peas until warm and add the cooked egg pieces.
- Add soy sauce, salt and pepper to taste.