So, recipes! I have a multi-pronged one for you today, as I made Leftover Chicken Fried Rice! Leftover because I cooked nothing except the egg this evening (and it took maybe 5 minutes)! But you could cook the rest at the time if you wanted.
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| It looks a little funky, but it sure was delicious! |
Anyways, I'll talk you through the chicken breast recipe (easy peasy) which can then be used for almost anything you want. Plus you can make it more specific by adding extra spices! So far, I've used my cooked chicken in this rice, on top of salad, as the filling in quesadillas, and just as the main part of the entree with potatoes. And that was only one chicken breast.
Now, as a warning, I only had about 1/3 c. of rice. While this was enough for me, the egg-to-rice ratio was a little high. It still tasted delicious, though, and wasn't too eggy. It just looked like it was. And remember, you can play with the recipe: different meats, different veggies, etc.
Leftover Chicken Fried Rice
For 1
1/2 cup cooked rice
1 egg, lightly mixed
2 tbs cooking oil.
2 tbs teriyaki sauce or soy sauce, or to taste.
Add-ins:
- Cooked meats (chopped into relatively small chunks) or uncooked (make sure you cook these first in the pan before adding other ingredients)
- Veggies: you can really use anything you have, but favorites are green onions, carrots, green peas, bean sprouts and onions (brown onions first).
Put oil in wok or frying pan and heat. Add meats and veggies (except fragile ones like green onions and sprouts) and cook (stir-fry) for 2 minutes, stirring. Add rice and fragile add-ins and mix well for 2-3 minutes.
Add egg and mix quickly, so the egg breaks up. It's okay if there is some sticking; just scrape it up with the spatula and mix it back in, as long as you get it before it's burnt black.
Mix in teriyaki/soy sauce to taste; you want it mixed in enough so that there is no huge blobs of sauce anywhere.
Pour into 1 (or more) bowls and enjoy!
Chicken:
1 chicken breast
spices to taste, depending on what it is used for. For this recipe, I used black pepper, onion powder, garlic powder, and Italian seasoning (which had salt, so no extra salt). For mexican food, you'd use taco seasoning, or a mix of chili, cumin, cayenne, garlic, onion, salt and pepper.
In a saute pan on medium heat, heat oil/butter/cooking spray. While heating, slice the chicken breast into slices between 1/2 and 1/4 inch, or more depending on how thick you want them. It is easiest to cut chicken breasts when they are slightly frozen; they are less mobile and slimy. Add spices (easiest way is to put the slices in a ziploc or bowl and add spices, then toss like a salad. Carefully, since it is raw meat.
Add to the saute pan and cook until chicken is cooked all the way through (all white/tan instead of light pink). Make sure they are not sticking, since sticking is no fun, and flip a few times to make sure both sides cook. Use right away or allow to cool and freeze/refrigerate until needed.
Rice:
Now, as it's easier to make rice in large batches, here is a quick overview of making rice. It depends on how much rice you want to make, but the ratio is generally 1 cup rice to 2 cups water. It seems like a lot, but the rice soaks it up and becomes nice and fluffy. Dump the rice in the water in a pot with a lid, bring it to a boil, then cover and reduce the heat to a simmer. It usually takes about 20 minutes, or until all the water is gone. DO NOT REMOVE THE LID WHILE COOKING. I'm not quite sure the details, but I know it's on par with opening the oven door while cooking a souffle. It's just bad. When it's done, fluff it around with a fork so it doesn't clump. You can freeze it in ziploc bags, keep it in the fridge for a few weeks, or eat it with lots of yummy things.
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