Chicken Fried Rice

The Occasion: Nothing special, but we love Chinese take-out and this looked like a fun alternative to try.

The Recipe: From Cook This; Not That cookbook

How it Went: We both thought this was great. It felt like a much more wholesome version of Chinese take out. And it felt safer, somehow, than the stuff from the white origami box. 

What You Need:

1 T vegetable oil

4 scallions

Dash grated ginger

1 garlic clove, minced

1 zucchini

1 C baby carrots

1 crown broccoli

1 & 1/2 breasts chicken, cooked

4 C cooked rice (brown or white)

2 T soy sauce

2 eggs

Your Turn:
[Cook the rice and chicken ahead of time.]

Chop the 4 scallions and separate the greens from the whites.

Chop

· 1 zucchini (into disks, then quartered)

· About 1 C baby carrots (quartered lengthwise)

· 1 crown broccoli (into small florets)

In a large skillet, heat 1 T vegetable (or peanut or olive) oil over medium-high heat.

Once it’s hot, add the scallion whites, dash ginger and minced garlic clove.

Cook 30 seconds or so. Then add the zucchini, carrots, and broccoli. Cook 4-5 minutes, stirring. Add chicken and stir to blend evenly and warm.

Stir in 4 C rice and 2 T soy sauce. Cook about 5 minutes. Allow the rice to become crispy on the bottom.

Create an empty space in the middle of the pan.

Gently beat 2 eggs, then pour into the space in the skillet. Use a spatula or wooden spoon to scramble the eggs in the middle of the pan. Once they’re cooked, stir them together with the rest of the ingredients.

 

Serve, garnished with scallion greens.