Chicken Fried Rice
So here is a yummy recipe that we have grown to love!! The secret to it is pre-cooking and chilling the rice. So cook the rice a day or two (or three) ahead of time and just leave it in the fridge til you are ready for it. If you fix it right before you make the Chicken Fried Rice, the rice becomes mushy.
Cook together:
1/2 Tb canola oil
3 chicken breasts, chopped
1 Tb Tapatio salsa (pretty hot stuff - add more or less to your liking, but be careful!!)
1/2 tsp garlic
salt/pepper to taste
Next:
Move the chicken to one side of the pan and crack two or three eggs into the pan. Scramble up the egg while it is cooking. (At this point, for some weird, perverted reason I always start singing Mother and Child Reunion, by Paul Simon)
Lastly:
Then stir in 1/2 bag of frozen peas and carrots, 3-4 cups cooked (chilled) rice and 1/2 c soy sauce. Heat through. And viola!
Ta Da!
Lots of things you can change or add, based on your personal tastes:
shrimp
snow peas
water chestnut
chopped broccoli, etc.
And Jim always adds sriracha sauce to make his just a little hotter.