Chicken and Vegetable Fried RiceKeren Roose
Awesome Chinese fried rice! This is a wonderful meal all in itself, but it goes fantastic with egg rolls and sweet chile sauce.
- 2 cups uncooked brown rice
- 3 tablespoons sesame oil
- 1 teaspoon mined garlic
- 1 small onion, chopped
- 2 large, or 3 small carrots - peeled and diced
- 1 green bell pepper, chopped
- 3 chicken breast, cut into small pieces
- 2 stalks celery, chopped
- 3/4 cup green peas
- 1 tablespoon butter
- 6 eggs, beaten
- 1/4 cup plus 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
Cook rice according to package directions. This can be done ahead of time, or before the dish is started, but it needs to be fully cooked before you go forward.
Heat a wok or large skillet over medium high heat. Add sesame oil, garlic, onions, carrots, and green pepper. Cook 3 minutes.
Add chicken, and cook until no longer pink.
Add celery and peas, cooking until veggies are tender crisp.
Meanwhile, in a frying pan, cook melt 1 tablespoon of butter, and scramble 6 eggs into small pieces.
While eggs are cooking, add rice to the veggies, stirring well.
Add soy sauce and oyster sauce to the chicken and vegetables.
Stir eggs into the chicken and vegetables.
Serve immediately alongside eggs rolls and sweet chile sauce.
Rice can be cooked ahead of time, and kept in the refrigerator for up to 24 hours.
Source: Keren Roose