Chicken Fried Rice

Ingredients:

8 cups cooked jasmine rice

2  large chicken breast

*1/4-1/2 c. onion, grated

1 large carrot, peeled and grated

4 scallions, chopped

*2-4 garlic cloves, grated

3 eggs, whisked

1/4 c. butter

4 tbls. soy sauce

1 tbls. sesame oil

1 c. Teriyaki sesame marinade

Instructions:

1. Rinse and trim fat, and pat dry the chicken breasts. In a large resealable plastic bag, pour your cup of marinade. Add chicken, and marinate for at least 1 hour, turning after 30 minutes. Preheat oven to 400 degrees. Remove chicken, discard marinade and place chicken on a piece of foil sprayed lightly with nonstick spray. Cover with another piece of foil and fold edges tightly to prevent leaking. Bake for 20-25 minutes depending on the size,until chicken is no longer pink. Cool slightly and cut into small bite sized cubes.

                                                                       

2. While chicken is cooking that's usually when I chop and grate the veggies.

                                                                                

3. In a small nonstick saute pan, add sesame oil, then your whisked eggs. Scramble with some salt and pepper. When cooked through use a plastic or wooden spatula to chop up the eggs into pea sized pieces.

                                                         

4. Preheat a wok to medium heat. Add butter. When butter is melted add garlic and white onion. Cook, stirring constantly for about 1-2 minutes. Just until they are soft and fragrant. Then add scallions and carrots. Cook and stir for about 30 seconds. Add your rice.

5. Stir fry the rice with the veggies for about 3 minutes, until it is hot all the way through. Then add the cubed chicken and eggs. Stir until rice, eggs, chicken and vegetables are mixed thoroughly. Finally, drizzle soy sauce all over and mix well.

                                                                    

6. Remove from heat and serve!     

My notes: * For the onion and garlic, use as much or as little as you prefer for flavor. I LOVE garlic so I use a lot, but I think it is overwhelming for most people. Also, I grate the onion and garlic which adds even more flavor, so if you are just chopping the onion and garlic I would lean towards the larger measurement.  I use the large grate side for the onions and the small side for the garlic.

This recipe makes a large amount. It should feed 4 people easily as a main dish.  However, I like to serve this with potstickers and edamame, and it reheats well too. When reheating the rice, place it in a bowl with a damp paper towel over it.