Tuesday, September 25, 2012

Chicken Fried Rice: Tasty Tuesday

Last week it was Tasty Thursday with the easy to make Chicken Schnitzel, this week it's Tasty Tuesday with Chicken Fried Rice. A very simple and equally as tasty as it is affordable dish to 'whip' up whether you're at beginner level in the kitchen or heading onto pro.


There are so many variations to this dish, I am going to show you how I do mine and hopefully you love it just as much as my family and I do :)




Here's what you'll need:



Chicken (I am using the left over from our roast :)
1-2 cups of rice (depending on how many people you are cooking for)
2x eggs (again this is a preference)
Milk
Soy Sauce
Worcestershire Sauce
Bacon Pieces

Method:

Whether you are using a rice cooker or just cooking it in a pot, put your rice on to cook now.

While your rice is cooking, dice your chicken meat so that it's around the desired size you would have it on your fork. If you're using bacon pieces, I like to add a little oil to a frying pan and brown them now. Then lower the heat to medium and add your diced chicken pieces.



I like to add at this point my Worcestershire sauce to the meat, just to give it that little bit of kick. I use a few dashes (approx. 2 tablespoons, depending on the quantity of meat.)


Once you are happy that your bacon pieces are cooked (remember the chicken only needs to be warmed up if you are using left overs) it's now time for the egg mixture. Mix 3 tablespoons of milk with your eggs, season with salt and pepper (optional) and whisk gently.


Carefully pushing your bacon pieces and chicken to one side of the pan, add your egg mix and whisk them constantly (as not to stick to the pan) until they are scrambled and fluffy in texture.

Tip: You can always scramble your eggs in a separate pan, but I like to do it all in the one (yay for using less dishes too :)

Now combine the egg mixture with your meat, it may not look very glamorous at this point, but it will taste amazing!

It is also at this point you can add steamed/ fresh/ frozen veggies to your mix. I didn't on this particular time but I would generally add some peas and corn :)


Once your rice has finished cooking, don't be tempted to add it all at once to your meat/eggs. Use a large spoon and slowly add the rice whilst stirring it through the mixture. This will allow you to limit just how much rice to meat there will be.

Once you are happy with the amount of rice used, it's time for the soy sauce :) Remember this is a fairly salty meal, especially with the addition of the bacon, I like to use about 2-3 tablespoons of soy sauce, do a taste test and either add some more or finish up.

At this point, you're ready to plate up. You may notice that I don't fry the rice separate, which a lot of people tend to do in order to get that crunchy fried rice texture. It's just a personal preference, when I eat crunchy rice, I just feel like it's not cooked enough or over cooked, so that's why I leave mine with some moisture.


The great thing about fried rice is that it's not limited to being a side dish. By adding more quantities of the chicken (or any other meat) you can have it as it's own main meal. It's easy to make, quick to do and of course, great if you're on a budget :)

Until Next Time,




















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