Fried Rice

by Catherine Ipcizade | More from this Blogger

05 Sep 2006 04:58 PM

I love making this recipe and serving it when guests come over. It looks beautiful and is easy to make. And it's a lot cheaper than take-out, which makes this recipe a plus in my book!

For this recipe you'll need:

2 cups uncooked white rice (I like basmati)

1 tsp. butter or margarine

4 cups water

2 TB peanut oil

2 large boneless, skinless chicken breasts

2 cups frozen peas-n-carrots, defrosted slightly

4 green onions, chopped

1 TB peanut oil

2 ½ TB soy sauce

1 packet Fried Rice Seasoning (any brand)

4 eggs, beaten

To make this recipe:

In a medium pan, bring 1-teaspoon butter or margarine and 4 cups water to a boil. Add uncooked rice and bring up to a boil again. Cover, reduce heat to low, and simmer for 20 minutes until water is absorbed and rice is tender. You may do this the day ahead and refrigerate the rice overnight or set it aside to use immediately.

In a large wok, heat 2 Tablespoons peanut oil over high heat. Cut up chicken breasts and cook until done through. Add peas-n-carrots and green onions and stir. Cook for one minute then add 1 Tablespoon of peanut oil and the cooked rice. Stir. Add soy sauce and Fried Rice Seasoning. Mix and cook until incorporated. Push mixture to one side of the pan. In the other side of the pan, scramble the eggs. Mix it all together. Allow it to cool slightly before serving because it will be HOT.

Great served reheated the next day as well.

Tips: You can substitute brown rice for the white rice if you'd like. I suggest making the rice with chicken stock though to add some flavor. Cook according to package directions. You may also use fresh or canned carrots and peas, though you'll need to adjust your cooking times.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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