Fried Rice, a dish that transcends borders and tells the tale of Asian culinary excellence, embodies simplicity and flavor in every grain. Each spoonful carries with it a medley of textures and tastes: the softness of the rice, the crunchiness of the fresh vegetables, and the savory notes of the sauces and proteins.
Often seen as a humble dish, Fried Rice is more than just a quick meal solution. It’s a canvas, adaptable and accommodating, ready to transform with the addition of any protein or vegetable. Whether served as a side dish or the main event, this classic delight ensures satisfaction, evoking memories of family dinners, gatherings, or that favorite restaurant downtown.
Ingredients:
1 cup rice
3 cooked and shredded chicken breasts (SLOW COOKER CHICKEN TERIYAKI recommended)
1 diced onion
2 minced garlic cloves
½ cup of frozen peas
4 diced carrots
2 eggs
3 tablespoons of sesame oil
¼ cup of soy sauce
Optional: sesame seeds
Instructions:
- Cook the rice using two cups of water either in a rice cooker or on the stovetop.
- While the rice is cooking, warm the sesame oil in a large skillet over medium heat.
- Add the onion, garlic, peas, and carrots to the skillet. Sauté for about 5-7 minutes.
- Break the eggs directly into the skillet and scramble them, blending with the vegetables.
- Incorporate the cooked rice, shredded chicken, and soy sauce. Mix everything together and then take off the heat.