You will need to cook your rice ahead of time, as this recipe works best if the rice is cold upon entering the pan. If you put warm rice into the wok, and try to stir fry it along with your other ingredients, it will turn into slop: literally. So this recipe does require a little bit of planning, but it’s really very minimal considering it takes so little time to prepare.
I love ordering take out chicken fried rice from Chinese restaurants, but the amount of MSG is alarming, and should not be consumed on a regular basis. When I prepare this meal I try to use as little sauce as possible, and only purchase low sodium products. “Over 75 percent of the sodium we eat comes from processed foods, packaged and ready-to-eat foods, and restaurant meals. Only about 11 percent comes from salt added when cooking at home and salt you shake on at the table” –CDHA website.
READ YOUR LABELS! I can’t emphasize this enough, you really have to be paying attention to what you are putting into your body. Your body does so much for you, and you have to be good back.
When committing carbicide I prefer to pair it with a lot a lot of vegetables, and they can get expensive when ordering take out. At around $2.50 a bag, using frozen veggies and making this meal at home proves to be much more economical AND better for you.
1-2 chicken breasts cubed and cooked
1 large egg + ¼ cup of egg whites (Scrambled)
1 bag of frozen mixed vegetables
1 medium onion
1 cup of mushrooms (sliced)
1 tsp Ginger,
Pinch of Red Pepper Chili Flakes,
1 tsp Garlic,
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
1.5 – 2 cups cold cooked rice
2 tablespoons light soy sauce, 1-2 table spoon oyster sauce, and a small amount of rice vinegar adjust to taste as desired.
Heat a wok or large frying pan and add a small amount of coconut oil. When the oil is hot, add the eggs and pepper. Cook stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan (set eggs aside).
Do the same for the chicken, and set aside.
Add 1 tablespoon of coconut oil. Add onions and mushrooms first then add the frozen vegetables. When Vegetables are close to being cooked add the rice.
Stir-fry for a few minutes, using chopsticks or a wooden spoon to break the rice apart. Stir in the soy sauce, oyster sauce, rice vinager as desired. Do not over stir, as this will cause your rice to become soggy. Using a non-stick wok will really be beneficial here because you can keep it at a really high heat.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in chicken. Serve hot.
Any questions or comments never hesitate to tweet me @shortpresents
Happy Tuesday !