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I don’t know about ya’ll but I love Chinese food. Well to be honest I love all food but that’s besides the point. Sometimes you just get in the mood for some take out! Well if your like us you don’t live any where close to a Chinese Restaurant. Maybe you are trying to save money by not eating out so much. Then this is the recipe for you! It is by no means authentic, so don’t come for me. But it is my simple version of Chinese take out. This recipe is also versatile, the protein and veggies can be easily changed. When the garden is coming in we just use whatever veggies we have on hand. It is always delicious no matter what we use. So lets get into this Simple Chicken Fried Rice Recipe.
First we have to get started with the rice. If you have leftover rice that is perfect and you are already a step ahead. However if you do not have leftover rice that’s fine too. We will just make some. When it comes to the type of rice you should use. I say use whatever you’r heart tells you to use. I use whatever rice is the oldest in my pantry at that time. Sometimes its white rice, sometimes its brown rice. Sometimes its riced cauliflower. It will all taste amazing in the end.
When it comes to cooking your rice. I will always recommend using a rice cooker or instapot. I wish I could say I was a pro and could cook good rice in a pot but I can NOT. At least in a rice cooker or instapot the rice always comes out perfect.
I like to season my rice before it is cooked in the instapot. I feel it helps get the flavor evenly distributed without breaking the rice as it dose when you are mixing seasoning in after it is cooked.
So what seasonings should we use in our rice? Well I like to cook in bigger batches so this rice recipe will make leftover rice. If that is not what you are going for feel free to cut this recipe in half.
Take 2 cups of uncooked rice and wash it until the water runs clear. Put the uncooked rice in your cooking vessel of choice. Feel cooking vessel with homemade chicken stock till the stock comes to the first knuckle on your finger. This normaly is about 3/4 of a quart.
Then add 2 Tbls of soy sauce, 1 Tbls sesame seed oil, 3 tsp pure cane sugar, 2 tsp of dry parsley, 1 Tbls garlic powder. salt and pepper to taste.
If your using the instapot simply put the lid on and check that your vent is closed. Press the rice cooker button and set to 15 min.
Now that our rice is working we can cook our protein and veggies. Today I will be using boneless chicken breast and mixed veggies.
Cut 2 boneless chicken breasts into cubes and place in a large bowl to season. Season your chicken with salt and pepper to taste, 2 tsp garlic powder, 2 tsp dried parsley. Mix the chicken with the seasonings to evenly distribute.
Place seasoned chicken into a hot pan with a little olive oil. Preferably a cast iron pan like this one but any pan will do. Cook chicken until done and remove from pan.
At this point it’s time to cook your veggies of choice! I say that because I never use the same veggies every time. I use whatever we have on hand at that moment. You can use summer squash, cabbage, broccoli, corn, zucchini, peas and carrots the options are limitless here. However for the sake of the recipe today I will be using summer squash, broccoli, garlic and onion.
Put a little more olive oil into your hot cast iron pan, while that is heating up chop all your veggies to your desired size. place veggies into the cast iron pan and cook until done.
Remove cooked veggies from pan and put with cooked chicken. Put a little more olive oil to your hot pan and add in desired amount of cooked rice. This is really up to you but I would recommend around 3 cups of cooked rice. While your rice is toasting in your pan poor in 3 Tbsp of Soy Sauce and 1 Tbsp or Sesame Oil. Stir in pan to mix well. Let your rice continue to toast for a few minutes. Then add back in your cooked chicken and veggies.
Stir to combined and enjoy! This recipe makes for great leftovers and is even more delicious the next day. Which we are always going for on this homestead so we don’t have to cook everyday.
I hope y’all have a great super!
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Simple Chicken Fried Rice
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine American
Servings 4
Equipment
1 Instapot
1 Cast Iron Pan
1 Wooden Spoon
Ingredients
- 3 Cups Cooked Rice
- 2 Chicken Breast
- 1 16 Oz Frozen Broccoli
- 1 Onion
- 2 Summer Squash
- 3 Garlic Cloves
- Olive Oil
- 2 tsp Garlic Powder
- 2 tsp Dried Parsley
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Salt
- Pepper
Instructions
Cut 2 boneless chicken breasts into cubes and place in a large bowl to season. Season your chicken with salt and pepper to taste, 2 tsp garlic powder, 2 tsp dried parsley. Mix the chicken with the seasonings to evenly distribute.
Place seasoned chicken into a hot pan with a little olive oil. Preferably a cast iron pan like this one but any pan will do. Cook chicken until done and remove from pan.
At this point it's time to cook your veggies of choice! I say that because I never use the same veggies every time. I use whatever we have on hand at that moment. You can use summer squash, cabbage, broccoli, corn, zucchini, peas and carrots the options are limitless here. However for the sake of the recipe today I will be using summer squash, broccoli, garlic and onion.
Put a little more olive oil into your hot cast iron pan, while that is heating up chop all your veggies to your desired size. place veggies into the cast iron pan and cook until done.
Remove cooked veggies from pan and put with cooked chicken. Put a little more olive oil to your hot pan and add in desired amount of cooked rice. This is really up to you but I would recommend around 3 cups of cooked rice. While your rice is toasting in your pan poor in 3 Tbsp of Soy Sauce and 1 Tbsp or Sesame Oil. Stir in pan to mix well. Let your rice continue to toast for a few minutes. Then add back in your cooked chicken and veggies.
Stir to combined and enjoy! This recipe makes for great leftovers and is even more delicious the next day.
Keyword Fried Rice
