About This Recipe:
Towards the end of the week, I found myself with a lot of random little leftovers. Growing up in a Chinese household, fried rice was the go to meal to make with any leftover rice and miscellaneous scraps. It is the ultimate Chinese comfort food that I often crave. And even though it has the word “fried” in it’s name, it can be made in a very clean and healthy way.
You could really use any combination of protein and vegetables- as long as you have white rice, eggs, and soy sauce, you’re pretty much set. The only important thing to note is that the rice has to be a bit hard or it will get mushy and sticky in the pan. It’s best to use rice that has been sitting in the refrigerator for at least a day or two. Other than that, the sky’s the limit. This recipe is just what I happened to have lying around this week, and it made for a delicious meal!
Ingredients (4 servings)
-1/2 lb chicken thighs
-1/2 white onion, finely diced (1/2 cup)
-3 carrots, finely diced (1 cup)
-4 garlic cloves, finely minced
-1.5 cups rice (4.5 cups cooked)
-1 cup fresh or frozen peas
-2 tbls low sodium soy sauce
-1 tbl chili paste
-Salt and pepper
Instructions (45 minutes)
1. In a large skillet over medium high heat, pour in 1 tbl of olive oil. Add in the chicken and fully cook (about 10 minutes per side for the chicken thighs that I used.) Transfer the chicken to a plate.
2. Sauté the onion and carrots for 6-8 minutes until they are soft and slightly caramelized.
3. Stir in the garlic, and cook for one minute.
4. Mix in the rice and peas, and heat through for about 4 minutes.
5. Move all of the ingredients to one side of the pan, and crack in the eggs on the other side. Scramble the eggs and then incorporate with the rice.
6. Cut the cooked chicken into small chunks, and add back to the skillet and coat everything with the soy sauce and chili paste.