Chicken Fried Rice

I’m having one of those real lazy days where I want something on the dinner table without having to put a lot of effort into it, or shopping for that matter.  I know, I’m lazy but don’t we all have those days? I don’t want to order take-outs either —ick! After all the eating out, take-out is the last
thing I need.

A lot of these items I keep on hand.  So for me, it was really quick to put together.  Of course you could put whatever your little heart desires into your fried rice.  It’s those dishes where you can clean out your fridge, as long as you have soy sauce.  Soy sauce is a must in fried rice.  Don’t you agree? Be creative with it!

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Ingredients:

Chicken Marinade:

• 1/4 cup of aged shaoxing rice wine (dry sherry works fine here too)
• 1 tablespoon of soy sauce
• 2 teaspoons of sesame oil
• 1 tablespoon of honey
• 1 pound of chicken tenders, cut into 1″ pieces

Fried Rice:

• 4 eggs
• 1/4 cup of milk
• olive oil for cooking
• 1 onion, chopped
• 3 cloves of garlic, finely chopped
• 4 small carrots, diced
• salt and pepper to season
• 2 1/2 cups of cooked rice (day old rice works great here)
• 1/3 cup of soy sauce
• 1/4 cup of aged shaoxing rice wine
• 3 tablespoons of sesame oil
• 3/4 cup of frozen peas
• cilantro leaves for garnish (optional)

Preparation:

In a medium bowl combine rice wine, soy sauce, sesame oil, honey and chicken.  Mix everything with your fingers.  Refrigerate and let it marinade for 30 minutes.

In another medium bowl, beat eggs with milk; set aside.

In a large deep skillet over medium high heat, add olive oil and chicken.  Sauté chicken until cooked, about 5-7 minutes.  Using a slotted spoon, transfer chicken to a clean bowl and set aside.

In the same skillet over medium heat, drizzle some olive oil and add chopped onions and garlic.  Cook until onions are soft, about 5-7 minutes.  Add carrots and season with salt/pepper.  Pour eggs into the skillet and scramble it until almost cooked, but still runny.  Add rice.  Using your wooden spoon, break up the rice.  Add soy sauce, rice wine and sesame oil.  Stir everything together to combine.  Then stir in cooked chicken and frozen peas.  At this point the rice is ready.  Remove from heat and check for seasoning before serving.  Garnish with cilantro leaves.