Chicken Fried Rice

Chicken fried rice is one of those things I crave every now and then, but never actually want to go out and buy. Why pay $15 for something laden with MSG and is so easy that anyone can make it? I've scoured the internet for a good chicken fried rice recipe, and found the motherlode. Since Xerxes is a generous god... I mean, Sasha is a generous blogger (I watched 300 recently and have probably repeated that line over and over again), I have decided that the world must know the recipe. Here it is. MSG free, healthy.... good!

                         4 Servings                

• 3/4 C finely diced onion
• 2 1/2 tbsp olive oil
• 1 egg or more
• 3 drops soy sauce 
• 3 drops sesame oil
• 3 or 4 chicken breasts, halved, cubed and grilled
• 1/2 C frozen peas
• 4 C rice, cooked and cooled completely. I use long grain brown rice to be healthy.
• 1/4 C chopped green onions.
• 2 C bean sprouts
• 2 tbsp soy sauce (or more, to taste)

1. Heat 1 tbsp olive oil in a large skillet or a wok over medium heat, add onion and cook until translucent and lightly browned. Remove onions from skillet and allow the skillet to cool a little bit.

2. Add 1/2 tbsp of oil to the skillet and swirl around. Quickly add the egg and swirl it around until it just sets and begins to puff up. Flip the egg and cook it for a few seconds more, until cooked through. Remove the egg and chop it into small pieces.

3. Add the cooked chicken pieces, as well as carrots, peas and onions. Stir fry for about 2 minutes.

4. Add the rice, bean sprouts, green onions and soy sauce and stir fry for 3 minutes. Do a taste test at this point to decide if you want to add more soy sauce or not.

5. Add egg, mix everything and stir fry for one more minute. 

6. Enjoy!

Recipe adapted from food.com by Sue Lau