So last week my Wednesday night went a bit like this: home from work at 5:40, walk dog, make a dinner in 20 minutes and get to a meeting by 6:30 that ended up lasting until 11:00. Yeah it was that kind of day. And night. I had to think of something that I couldn’t mess up, something that I could make in a flash (snicker snicker), and that had a bunch of good stuff in it and that was tasty too. Thankfully Husband made up 3 cups of rice for me the day before so it was all ready in the fridge. The rest of the recipe is a mish-mosh of stuff that I had in the fridge and freezer. And it was perfect! It was delicious, filling but not FILLING, and had a nice balance of tastes and textures. It’s more of a stir fry than a fried rice really-but who cares-it’s good and FAR better for you than stopping for take out.
Next time you’re going to run short on time give this recipe a try. It took me about 18 minutes from chopping the onion to when it was in the container ready to go.
Flash Chicken Fried Rice
Ingredients:
- 3 cups cooked day-old rice (I used white-feel free to use any other kind you’d like)*
- 1 large chicken breast, trimmed of fat, boneless and skinless cut into small bite sized pieces
- 2 large eggs
- 1 small yellow onion, cut into very thin strips
- 2 cups frozen edamame
- 2 cups frozen corn
- 4 tbsp sesame oil
- splash of fish sauce
- a few tbsp low sodium soy sauce (to taste)
- splash of hoisin sauce
Instructions:
- In one skillet over medium high heat warm 1 tbsp sesame oil. When hot add the chicken and cook until nicely browned and cooked thoroughly. When cooked set aside.
- While the chicken is cooking and in another pan over medium-high heat put 1 tbsp sesame oil. When hot add the onions and stir for a minute or two and then add the edamame and corn and cook until no longer frozen. Add the fish sauce and stir for a minute or two.
- In a 3rd and large pan (that can hold everything and be stirred) over high heat put the remaining sesame oil and, when hot, add the rice and stir to heat through. Add the edamame mixture and cook until the rice and veggies are all mixed and the rice has a nice browned outside.
- In the same pan used to cook the edimame mixture, over medium heat, crack the eggs, add a spoonful of the rice mixture and mix quickly to cook completely. Add the egg mixture to the rice then add the chicken to the rice, stir to combine and remove from heat. Add the soy and hoisin sauces and stir to combine. Serve.
I admit I used a bunch of pans while throwing this together. I’m sure if I had more time I could’ve figured out how to use less–but my purpose was to make a great dish fast, not avoid dirtying dishes.
This recipe makes quite a bit. I took one container with me to the meeting, had some for lunch the next day and still had a bit left over. I’d say about 4.5-5 cups total.
I think that this would also be great with some bell pepper strips, some snow peas etc…add at will-veggies are good for you!
*if you don’t have pre-made rice it will take that much longer to make this dish.
Sparks from the Kitchen 