November 19, 2010

Chicken Fried rice


I made this for my son’s thanksgiving feast at school. The teacher did not want anything spicy for the kids. So this rice filled with colorful veggies and chicken, was just ideal. The feast was wonderful, from turkey, ham, potatoes, gravy, stuffing, and dessert. There was this pumpkin bar made by a parent that just kept me going back, for a third serving. It was a hit.  I hope I get the recipe :-)

What I used: Serves 4
1 boneless chicken breast
1 cups raw rice
4 tsp soy sauce
2 tsp vinegar
1 tsp pepper powder
Salt to taste
3 tsp oil
Veggies:
1 cup colored peppers diced
1/2 cup carrot and beans diced
1/2 cup peas
1 cup onions finely chopped
1 cup onion, finely chopped
2 garlic cloves, finely chopped
4 green chilies finely chopped
1/2 cup scallions and/or cilantro (optional)

Soak the rice for 30 minutes in cold water. In a large pan, bring 3 cups of water to a boil. Add 1/2tsp salt and 1tsp oil. Add in the raw rice, and cook. When the rice is 75% done, drain and set aside to cool.
On a parallel stove, boil the chicken breast in enough water, and salt. Cook for 7-10 minutes on medium heat. Drain the water out. Let it cool and dice it cubes of desired size.

Cut all the veggies required. In a large wok/pan, add oil over high heat. When the oil begins to smoke, toss the garlic and green chilies; then the onions.

Work your hands constantly for the next 10 minutes, as you add in the vegetables. First the beans, peas and carrot, fry a minute. Now add the diced chicken, fry until lightly golden; to this add salt, pepper, soy sauce and vinegar. Fry until the soy sauce steams and 70% is soaked or evaporated. 

 
Add the diced colored peppers and the cooled rice now. Toss and mix thoroughly until very hot. Sprinkle with scallions/cilantro. Remove from heat. Serve hot!