Chicken Fried Rice

Chicken Fried Rice
Adapted from the "Classic Fried Rice" advertised by incredibleegg.org, minuterice.com and kikkomanusa.com.
Makes 4 servings

1 Tbsp. vegetable oil
2 cups Minute White Rice, uncooked
2 eggs, lightly beaten
1 cup chicken broth
1 cup frozen stir fry vegetables, thawed
3 Tbsp. Kikkoman Soy Sauce

1. Heat oil in a large skillet over medium heat.
2. Add Minute Rice, brown slightly (about 3 minutes).
3. Add eggs; scramble until cooked thoroughly.
4. Add broth, vegetables and Kikkoman Soy Sauce to skillet.
5. Bring to a boil.
6. Remove from heat.
7. Let stand 5 minutes.

I can't take credit for cooking this meal. After a long day with my toddler, I didn't have the umph to cook but my husband took the reigns and did a wonderful job. Thanks hubby!

Recipe Adaptations

We added 1 pound of boneless, skinless chicken breast strips to this recipe as we both love Chicken Fried Rice rather than just a Vegetable Fried Rice. Hubby sauteed the chicken in a bit of vegetable oil, drained it and set it aside before starting the above recipe. True to our one pan style, he reused the same wok style pan after draining the used oil.

Instead of using stir fry vegetables, I purchased a bag of mixed vegetables that included peas, corn, green beans and carrots. I was hoping to find the cubed carrots and peas mix that you generally find in restaurant fried rice but couldn't find it at our local grocery store. The mixed vegetables worked fine. Just be sure to defrost them before throwing them in the pan. I ended up popping them in the microwave on rapid defrost because I didn't realize they were suppose to be defrosted until we were about to throw them in the pan. This worked but I wouldn't recommend doing it routinely as the veggies were a little rubbery.

I had intended to add a chopped sweet onion to the recipe and forgot until it was too late. I always love the little bits of sweet onion in the restaurant fried rice and wanted to try to attempt to copy that flavor.

The Results

Because we were rushing to get dinner cooked so hubby could go to his softball game, we didn't let the rice cook in the chicken broth as long as we should have and it came out a little crunchy. Other than that, everything cooked as it should without mistake.

So how did it taste? Awesome! It tasted just like the fried rice you would get in a restaurant. We found that it could use a bit more soy sauce for our taste and will make that adjustment next time. The kiddo LOVED it and it was so cheap to make that it will be put on our short "go-to" list along with grilled cheese, hotdogs and hamburgers.

One word of warning: It cools very quick and true to restaurant fried rice, gets crunchy. I would not allow it to sit/stand for 5 minutes as the recipe calls for or it dries out.