I know I’ve mentioned before, but one of August’s favorite types of food is Chinese. Unfortunately Chinese restaurants aren’t known for providing an extensive list of potential allergens in their foods so for the past year it’s been off limits. I tried once before to make a Chinese meal and wasn’t overly successful. So when my sister pinned this recipe for chicken fried rice on pinterest I figured it was worth a try.
1/2 pound chicken breast
4 cups cooked rice
1 cup frozen peas and carrots
1 small white onion
3 Tbsp sesame oil
1/4 cup soy sauce
1. Grill chicken and cook rice according to directions. We grilled our chicken on our small George Foreman and used 2 bags of the 10 minute “boil-in-a-bag” brown rice.
2. While chicken and rice are cooking dice onion into small pieces and place sesame oil, onion, peas, and carrots into frying pan on high and cook until veggies are soft.
3. Clear a small space in the frying pan and add eggs (or in my case 1 egg because that’s all we had in the fridge and I certainly wasn’t willing to run to the store for just eggs).
4. Cut up grilled chicken into bite sized pieces.
5. Add chicken, rice, and soy sauce into frying pan. Stir together and remove from heat.
6. Enjoy fried rice for the first time in a year.
We used the boil-in-a-bag brown rice because I’m lazy and didn’t want to wait 10 extra minutes for the other type of rice we had to cook. I wasn’t sure if brown rice would work that well in this dish but it was great. I highly recommend it. And just beware, normal soy sauce is not gluten-free. We bought ours at Whole Foods and it explicitly states “gluten-free” right on the bottle.
And for dessert, a side of fresh cherries. So good.