Chicken Fried Rice
In the amount of time it takes for takeout to be delivered to your door, our homemade Chicken Fried Rice will be on the table and ready to eat.
In the amount of time it takes for takeout to be delivered to your door, our homemade Chicken Fried Rice will be on the table and ready to eat.
I followed the recipe almost precisely, and it turned out great.
This did not taste as good as take out to me, but maybe it was all the changes I had to make. My whole family seemed to like it quite well. My husband asked for seconds. I did not add that much hot sauce at first, because the kids don't like spicy food, but I added more for myself and it was really good then. I added two extra eggs, used shrimp instead of chicken and substituted the vegetables I had on hand, sugar snap peas and a carrot, pea and green bean mixture for the onion, haricots verts and bell pepper. I also did not have the chili-garlic sauce. So, I added minced onions and a little garlic powder, and used Frank's RedHot sauce.
Almost everything needed to be cooked twice as long as recommended, so keep that in mind. I would also add a couple extra eggs, because they disappeared into everything else. The sauce/flavoring was decent, but nothing special. We threw in some corn that we had also. it would be great with some carrots. This is a great fallback recipe when you have some random vegetables that need to be used, but I wouldn't plan it out as part of a menu.
We used regular green beans to save money - just cut them into smaller pieces and stir fried them a couple of extra minutes. It's wonderful - even my kids loved it including the vegetables! The leftovers the next day were a little dry, so I added just a bit of chicken broth when I re-heated it - scrumptious again!