Sunday, February 27, 2011
Tried and True and Tweeked a Bit: Chicken Fried Rice
As a young teenager, I remember being home from school one summer day and wanting to make myself real food. Wanting something other than sandwiches or mac n cheese from a box or soup from a can or pizza from the freezer. So I started searching through my Mom's recipe box and stumbled upon this recipe. So, to my best recollection, this is the first recipe I really made by myself, with no adults within ear shot. Yet another reason it may have become so near and dear to my heart. Now, I've made this recipe over and over and have had it memorized for years. My Mom even thinks I make it better than her. At some point, I decided that I wanted to make it a main dish and started adding whatever protein I had in my fridge and using up any, and all, veggies that were sitting around. So here it is, a recipe that I adore not only for its flavors but it's versatility! This recipe is TRULY a part of my heart that I share with you! Hope you enjoy it!
Fried Rice Basic Recipe
From the recipe box of MY MOM!
1 c. water
1 1/3 c. Minute® Rice
3 Tbsp. butter or margarine
3 eggs, lightly beaten
1/3 c. chopped onion
1/3 c. water
3 - 4 Tbsp. soy sauce, I prefer La Choy®
Bring 1 c. water to a boil in small saucepan. Stir in rice, remove from heat and cover. Let stand at least 5 min., untouched, until water is absorbed.
Meanwhile, melt butter in a large saute pan. Add eggs and cook until just set. Add onions and continue to saute until desired doneness. Add rice. You may need to add a touch more butter if the pan is very dry.
Mix water and soy sauce (I usually mix it right in the measuring cup) and then pour over the rice making sure to mix well to distribute the soy sauce mixture.
Any protein (I prefer chicken) cut into very small pieces
Any Veggies cut to a small dice or julienned