Earlier this year, I tried making stir fry. It turned out fine and my husband liked it but something about the sauce or the vegetables used just was not for me. I’ve tried it a couple of times since and while I can eat it I won’t say it’s my favorite. So I wasn’t too sure at first about this chicken fried rice.
When I first cooked it, I looked up lots of recipes as a way to research what was in it. I used several different ideas then made some changes based on my preference and cooking style. I was pleasantly surprised that it was actually very good. It is now one of my favorite dishes! Who would have thought I would be saying that I love a Chinese dish!?
A Few Tips:
- Another option for the chicken would be to use leftover rotisserie chicken.
- You can also easily use already cooked or cold rice for this dish. This would help speed up your prep time significantly as rice does take a while to cook.
- Speaking of rice, I use a whole grain rice but feel free to use whichever type of rice you prefer.
- For the vegetables, you may use whatever kinds you like best. I usually stick with peas, carrots, corn and red pepper but I have seen other recipes that have mushrooms and broccoli as well.
- This is also a great recipe to use fresh vegetables that you have frozen! The red pepper I used to make this was frozen from fresh and it turned out well.
- If you have leftovers just refrigerate them for later. It’s actually still very good the next day!
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Do you like Chinese food?
If you do, what’s your favorite Chinese dish?