It’s been a hell of a week, and it’s only Wednesday morning! Hoping things will calm down at least a little after today. I do not like rushing home and having 12 tasks to accomplish – I much prefer coming home, watching last night’s Daily Show, cooking dinner, and reading. But I suppose it can’t always be like that.
Anyway! This meal is perfect for busy weeknights. It will be ready faster than Chang Jiang can deliver to fried rice to your house!
Chicken Fried Rice
(adapted from Skinny Mom)
- 2 cups cooked brown rice
- approximately 1 lb boneless, skinless chicken breast
- 1 cup peas and carrots, frozen (I used frozen peas and fresh carrots, diced)
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 or 2 eggs, depending on how you like it
- 3 tbsp sesame or olive oil
- 1/4 cup low-sodium soy sauce
Before anything else, start the brown rice in your rice cooker. Get a rice cooker if you don’t have one!!
Pour the oil into a pan on medium heat. Cut chicken breasts into 1/2-inch pieces and add to the pan. While they cook in there, if you’re going to use fresh carrots, now’s the time to start chopping them. If you’re using both frozen peas and carrots, start chopping the onion.
Once the chicken looks mostly cooked, add in the vegetables and garlic. Stir well until the veggies are softened and the onions are clear. Crack the egg(s) into the skillet and scramble into the rest of the ingredients.
Once eggs have scrambled sufficiently, add in the cooked brown rice and pour soy sauce over the whole thing. Mix very very well.
The original source recipe calls for four cups cooked brown rice rather than two – and only a 1/2 pound of chicken. I found that to be a pretty crazy rice:chicken ratio for a dish that is trying to be healthy, so I kind of reversed the proportions. You could get by with even less rice than I used if you wanted to.
The frozen vs. fresh carrots are just a time/preference thing. I only had fresh ones so it was a simple call for me, but you could cut down on the prep time by using frozen.