Chicken Fried Rice 

Hello! I would firstly like to apologize for an absence this big! I would have never thought I’d get so busy during my vacations, but preparing for my graduation and making sure everything is set for college is really time consuming! However, what I bring to you all today is a delightful and very simple dish to prepare!

Many times, friends of mine tend to tell me that the thing that limits them the most when wanting to cook is not having all of the ingredients listed in recipes. As I am yet to become an actual adult with a paycheck who does her own grocery shopping and has the chance of choosing and picking specific ingredients, I can definitely relate to them. Because of this, tonight’s dish, Fried Rice with Chicken, aims to show you all that working with what You already have can give us great and tasty results!

I encourage you to use what you have available to you! If you have beef instead of chicken, use it! If you want to add green beans and bell peppers instead of the carrots, broccoli, and zucchini used in this recipe, go ahead! Experiment as a cook and dare to find great results!


Ingredients:

  • Leftover rice (I used about five or six cups of it because that’s what I had!)
  • Three chicken breasts
  • 1 1/2 cups of broccoli
  • 1 big carrot
  • 1 big zucchini 
  • 1/4 of a cup of low sodium soy sauce
  • 1/8 of a cup of low sodium soy sauce
  • 8 teaspoons of sesame oil 
  • 1/3 of a cup of oyster sauce
  • Sesame seeds to garnish

Directions:

On a clean cutting table, cut the chicken breasts into chunks. Place a medium pan in medium-high heat, add two teaspoons of sesame oil. Once hot, add the chicken chunks and cook. When the chicken is about halfway done, add the 1/8 of a cup of low sodium soy sauce to add some flavor. Once done, set aside and place the chicken in a bowl.

On another cutting table (‘Avoiding Salmonella’ is the actual song missing in Stevie Wonder’s Songs in the Key of Life), cut the broccoli as you normally would, however, make sure that the little “trees” are big enough to eat but not too massive, this generally varies depending on the person! Carefully Julienne the carrots and the zucchini. (This means cutting them into little strips!) Set each vegetable into separate bowls. Using the same pan used to cook the chicken, add a teaspoon of sesame oil and once hot, add the vegetable of your choice and sauté. To ensure cooking the vegetables thoroughly until al dente, add little bits of water and cover the pan. (The steam created by the water will quicken the cooking process and ensure a better cooking). Once done, return the vegetables to their respective bowl and repeat the process with the remaining vegetables you have. 

Using a big pan in medium-high heat, add 3 teaspoons of sesame oil and add the rice. Stir lightly for some minutes until hot. Add the 1/4 of a cup of soy sauce and mix well. Add the chicken and combine. After this, add the oyster sauce and the vegetables. (The vegetables are added lastly to avoid having them over cook in the process) Mix well. Taste and make sure the rice is flavorful. If not, feel free to add a little more oyster sauce or soy sauce. It is important to NOT add additional salt seeing as both the soy sauce and the oyster sauce is sufficiently salty. Not only would you like to avoid an overly salty plate, but remember that it is better for your health!

Once done, serve the fried rice and add the sesame seeds over it as garnish and enjoy!

I hope you enjoy this dish plentifully, and always remember that if you have any comments or suggestions for what I can cook next, please let me know!

 
~AJ

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