Chicken Fried Rice

I love P.F. Chang’s Fried Rice but unfortunately whenever I am craving it, I am no where near one. Which brings me to todays recipe, Chicken Fried Rice. I used a electric wok but you could also use a skillet. Chicken Fried Rice is one of my favorite ways to include vegetables in my meal! The wok I used has been in my family ever since my parents were first married, it was given to them by a dear friend as a Wedding gift. Shortly after they were married my mom was making Fried Rice using this recipe, as she was getting ready to put the rice in the Icebox, it was the old style that had the freezer on the inside with the pull down door. As she was trying to maneuver the rice into the freezer the door came unlatched, fell down, hit the bowl of rice, and the rice went flying everywhere. Mrs. Koch, their neighbor and landlord, was out hanging clothes on the line when she heard all of this as it was happening since the kitchen window was open. Mrs. Koch yelled up to Mom and asked if everything was ok, Mom told her what had happened and Mrs. Koch said well I guess it’s time for a new fridge! She ordered them a new fridge that had a real freezer, Mom & Dad were very Thankful for having such wonderful Landlords for their first time renting a home! Mr. and Mrs. Koch became great friends and they still are to this day some 27 years later. I used Bragg’s Liquid Aminos instead of soy sauce for the health factor. This recipe makes a lot so feel free to freeze what is leftover. I plan to freeze the Fried rice in individual containers so that when ever I have a taste for Fried Rice I can just pull it out of the freezer.

Cooked Rice ready to go in to the Fridge

The oil heating up in the Wok

Scrambled egg in the Wok

The onion and garlic cooking.

Water Chestnuts and Chicken stirred into the Wok.

Adding in the carrots and bean sprouts.

Egg stirred in the Wok.

Ingredients

4 cups cooked long grain rice refrigerated

2 boneless chicken breast chopped

3 tablespoons peanut or olive oil

2 eggs

1/2 onion chopped

2 tsp minced garlic

1 cup sliced water chestnuts

1 cup julienned carrots

1 cup bean sprouts

1/2 cup Bragg’s Liquid Aminos

Directions Add 1 TBS oil to Wok, set control to 200F, when light goes out add eggs and scramble, remove and set aside. Turn heat up to 250F add remaining oil, add garlic and onions cook until tender. Stir in Chicken and water chestnuts, cook until chicken and water chestnuts are browned and warmed through. Stir in cold rice and soy sauce, continue to stir until well mixed. Stir in carrots, bean sprouts, and egg, continue to mix until well combined. Place lid on and let heat until food is hot. Serve warm. Freeze leftovers.