Chicken Fried Rice
(Cyro loves chicken fried rice.)
- 1/2 c diced onion, carrot, celery mix
- 1 tsp minced garlic
- 1 lb cubed raw chicken
- 1 Tbsp sesame oil
- 2 c cooked rice
- 2 Tbsp coconut aminos (soy sauce or other soy free sub)
- 1 tsp ginger
- 1 tsp salt
- 1/2 c green peas
- Large saute pan
- wooden spoon
- bowl or plate for cooked chicken
- If using raw onion, carrots, celery, saute first on low until the onions are translucent.
- Add chicken, oil, coconut aminos, and salt.
- Cook until the chicken reaches 160 degrees.
- Remove chicken from pan.
- Put the rest of the ingredients into the pan.
- Once the rice changes color slightly return the chicken to the pan.
- Cook together for a few minutes.
- Don’t have a raw onion, carrot, celery mix? Try a pea and carrots mix or just onion or onion and celery. If it is raw cook it before the chicken. If it is not raw (frozen or canned falls into this category) add with rice and peas.
- Don’t have chicken? Cubed pork or beef works. Try for small pieces like what you expect from your favorite Chinese restaurant. That’s centimeter cubed. Or quarter of an inch cubes.
- The soy sauce replacement I use is coconut aminos. I’m not saying you have to use it. Read labels and compare to the guests in question. I cannot have soy, but I can have tree nuts. There are some that are “equivalents” that have neither.
- No sesame oil? Use whatever oil you have on hand.
- Have sesame seeds? You can add them in before the chicken or after the meal is complete depending on whether you want them toasted into the meal or not.
- Other additions (to add with peas) are bean spouts, scrambled egg, and water chestnut slices. There are more, but think along that path. Make sure they are all roughly the same size so they cook evenly.
- Not enough rice? That’s okay. It’ll be more items to rice. More rice but less other stuff? Still good. Fried rice is a everything goes into the pan type of meal. It’s like hash, but with rice instead of potato.
© Hartliebe 2020