Today, I'm sharing one of our favorite meals. One of the best things about it, it's
cheap economical!! It tastes great and you can use pork or shrimp in place of the chicken ... or go meatless! You can also add pineapple for more of a Hawaiian-type rice. Sometimes, I also add a little ginger to the fried rice, just for a change. Feel free to experiment with things you know your family loves. This recipe is so versatile! We love this with homemade egg rolls or lumpia .... Make sure you use leftover rice for this recipe ... or cook your rice early enough in the day that it has time to chill. Seriously, that is the hardest part of this recipe.
Yield: 8 servings
2 tbsp. water
2 tbsp. butter
2 tbsp. vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 (16 oz.) bag frozen peas and carrots, thawed, (optional)
4 cups cooked white rice, cold*** (see note)
1/4 cup soy sauce
1 tsp. black pepper
2 cups cooked chicken meat, or meat of choice
*** It is very important to use cold rice for this recipe!
In a small bowl, beat egg with water. Melt butter in a large skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
Heat oil in the same pan. Add onion, garlic and the peas and carrots. Saute until the onion is soft. Then add rice, soy sauce, black pepper and chicken. Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs and stir to combine.