Marin is quite the little eater. We’re proud of the wide variety of foods she eats – from pad thai to tacos, sushi to meatballs, she enjoys it all. The trouble, we’ve found, is consistency. What she loves and devours one day, she’ll have no interest in another. There’s never a question, though, with chicken fried rice. She’s always in the mood for it (and so, seemingly, are we!). It’s a home run. What’s more, rice, vegetables, chicken and egg make it a delicious and well-rounded one wok wonder.
Chicken Fried Rice
Makes 3-4 servings
Ingredients
4 tbsp extra light olive oil, divided
1 tbsp grated ginger
2 garlic cloves, grated
1 large chicken breast, “julienned” (cut into small, thin strips)
1 large carrot, shredded
2 eggs
3 cups cooled cooked rice
5 tbsp tamari wheat-free soy sauce
2 tsp sesame oil
5 scallions, chopped
Steps
1. Heat 2 tbsp olive oil in a hot wok or large skillet.
2. Add the ginger and garlic, and cook until fragrant, about 30 seconds.
3. Add the chicken and cook for 1 minute.
4. Add the carrots, and cook until the chicken is done and the carrots are soft.
5. Move the chicken and carrots to the perimeter, add the eggs to the center, and stir fry until the eggs reach a soft scramble.
6. Move the eggs to the perimeter, add the remaining 2 tbsp olive oil to the center, and heat for 1 minute.
7. Add the rice and stir fry for a few minutes, until warm and separated.
8. Add the soy sauce, sesame oil, and scallions, toss all ingredients together, and stir fry for an additional few minutes until the flavors have melded.
Enjoy!
* If you don’t have a microplane grater for the ginger and garlic, you can also simply mince those ingredients.
This recipe is: gluten-free, dairy-free, peanut-free, tree-nut-free, fish-free, shellfish-free, refined-sugar-free, corn-free
Happy Friday!
– Pete
P.S. In the interest of bloggerly love, we’ve also posted this recipe over at Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays post.
You read my mind….just yesterday I was craving Chicken Fried Rice. This is the one food I consider a comfort food. I never thought of adding sesame oil great idea! I also add frozen peas to mine. Thanks for your recipe!
I agree with Kristin … definitely comfort food! 🙂 I often use fried rice as a way to clean out the fridge so we get a combination fried rice effect. 😉 Chicken fried rice is tops in my book though, so Marin has good taste!
Shirley
After seeing fried rice on not one, but TWO blogs this week, I am craving it.
For those of us with soy intolerances in the family, here’s a soy-free version: http://www.cybelepascal.com/?p=2029
Hi Kristin… As a matter of personal preference, I leave out the frozen peas, but that’s a common addition!
Hi Shirley… Comfort food indeed! We’ve done the same thing – making fried rice with leftover rice from a dinner earlier in the week!
Hi Penny… It must be a sign! Time to make fried rice!
Cheers, Pete
Ever since I saw this post, I have been craving chicken fried rice. I made it last night and it was super delicious. I added some frozen peas while I was cooking it up and at the end added some diced tomatoes. In place of the soy sauce, I used Coconut Secret raw coconut aminos seasoning sauce. I purchased it awhile ago and finally found a reason to use it.
Hi Michele… So glad you enjoyed the recipe!
Cheers, Pete