I don't know about you, but I love Asian foods. They so good; however, the cost of dining out is too much even if your get large portions at your favorite Asian restaurant. The mark up of the food is 3 to 4 times what the ingredients cost to make it so many years ago I decided to try my hand at putting together my own version of Chicken Fried Rice. This happens to be one of my daughter's favorite meals. This dinner mission was not only tasty, but also very inexpensive to make at less than $5. I use a lot of items I have on hand in my pantry at all times to pull this meal together when I'm in a hurry or just looking for something quick. Plus the added bonus is that this meal makes enough to feed our family of four and still have plenty of leftovers we can enjoy either as lunches or another meal!
CHICKEN FRIED RICE
1/2 cup soy sauce (low-sodium ok, but may need more)
1 cup sliced mushrooms
1/2 cup onions, diced
1 cup carrots, diced
1 or 2 chicken breast, cut into bite-sized pieces
1 cup peas, frozen
2 cups rice
Oil for wok
Begin by preparing the rice according to the manufacturers recommendations. I use long-grain white rice that cooks at a 2 to 1 ratio, so for this recipe I use 4 cups water to 2 cups rice.
Begin by preparing your vegetables.
Add oil and swirl to coat wok. Add chicken to heated oil and cook.
When chicken is turning golden brown and cooked, remove and place in bowl. Set aside.
Scrabble eggs together. Make sure there is still some oil in the wok, if not add more.
Add eggs to wok and allow to bubble up and cook.
Begin to scrabble eggs with wooden spoon.
When cooked, add eggs to chicken and set aside.
Add more oil to wok if needed. Add vegetables. Sautee until soft, stirring frequently.
After everything is cooked, combine chicken egg, vegetables, and rice in wok.
Stir in soy sauce and toss until everything is coated.