Momylia's Kitchen ~ Chicken Fried Rice

My chicken fried rice. I got my inspiration from Spaceships and Lazer beams.

https://spaceshipsandlaserbeams.com/better-than-take-out-fried-rice/#wprm-recipe-container-83033

INGREDIENTS

2 chicken breasts
Salt
Pepper
Garlic Powder
Minced Onions
Ground Ginger
Olive oil
Soy sauce, 9 tablespoons for mix
6 cups rice, cooked
1 white or yellow onion, chopped
4-6 cloves garlic, minced
1 12 oz. package peas and carrots, frozen
8-12 large eggs
1.5 teaspoon+ sesame  oil

~Directions~

Prep: Trim your chicken breasts of excess fat, skin, any bones or cartilage that might still be on it. Then pound and flatten chicken breasts to be equal thickness. If you don't have a meat mallet, cover the breasts with some plastic wrap and use a rolling pin or can of vegetables. Season with pepper, garlic, minced onion, ground ginger, olive oil and soy sauce. Marinate for at least 20 minutes to overnight.

1. Start with measuring out white or jasmine long grain rice, rinse, add a little salt and olive oil. Mix. Add correct amount of water. Start rice cooker. If you don't have a rice cooker see notes below.

2.Next preheat the oven to 425 degrees. 

3.Pre-season foiled cooking sheet with olive oil, pepper, garlic, onion, ground ginger and soy sauce.

4.Place marinated chicken breasts on seasoned cooking sheet. Season tops of chicken breasts with more olive oil, pepper, garlic, onion, ground ginger, soy sauce and a little sesame oil.

5. Bake chicken breasts at 425 degrees for 20 minutes.

6. In a large skillet scramble up your eggs, add salt and pepper and set aside.

7.Mix up 9 Tbs of soy sauce and 1.5 tsp sesame oil and set aside.

8.Dice onion, and mince fresh garlic if you have it.

9.When the chicken breasts have cooled enough to handle, carefully cut into cubes or shred.

10. In a large skillet or wok, preheat oil over medium heat and add onion. Cook until onions are soft, translucent and browning. Add garlic. Cook for another 1-2 minutes .Stir often to keep the garlic from burning.

11. Add peas and carrots and cook until they are cooked through.

12. Add 6 cups of cooked rice, mix well. Cook a few minutes or until rice starts to brown.

13. Add scrambled eggs and chicken and mix well.

14. Add soy sauce and sesame oil mixture to the wok and mix until fully combined.

15.Serve and enjoy

Enjoy! Let me know if you try this and if you liked it.

Notes: 

White rice on stove

By The Mom 100 Katie Workman

6 cups water

1.5 teaspoon salt

3 tablespoon butter or oil (optional)

3 cup long-grain white rice

1.Bring the water to boil in a medium saucepan. Add the salt and butter/oil, if using, and allow the butter to melt.

2.When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot, and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.

When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork, and let it sit for another 2 minutes or so until some of the excess moisture in the rice dries off.

https://themom100.com/recipe/how-to-cook-perfect-rice-on-the-stove-2/#wprm-recipe-container-21245