First off, I want to thank you all from the bottom of my heart for showering me with so much love and support after my beloved Shamba crossed the rainbow bridge. I am deeply and sincerely touched by all your heartfelt comments and comforting words. I have read each and every single comment and email that you so lovingly sent my way; you can’t even begin to imagine the world of good that they did and how much they helped to ease the pain and make me feel better.
So really, thank you, thank you, thank you, thank you, thank you. I can’t say it enough. You’re all true angels, honestly. Thank you!
That said, I still don’t have much of an appetite so I don’t know what the next couple of weeks will be like for me…
Luckily though, my daughter came to spend a few days with me to support me, and when I had no idea what to make for food, she checked the content of my fridge and suggested I whip up a quick and easy Chicken Fried Rice.
What a great idea that was! Chicken Fried Rice is an old time family favorite in this household, and I’ve no doubt that the same holds true in yours as well.
While I was at it, I figured I’d log the recipe and share my version with you, why not? You’ll notice that I didn’t weigh any of my ingredients this time because I think Chicken Fried Rice is a dish that’s so easily adaptable. You don’t need precise measurements, far from there, and you can just as well substitute, add or subtract to include your favorite ingredients or whatever it is that you have on hand!
This simple version includes all my basic “must-haves”, but some of the other ingredients that I like to add if I have them on hand include (but aren’t limited to) mushrooms, miniature corn, water chestnuts, cashews or peanuts.
Whatever you choose to include in your fried rice, the most important thing to remember is to have all your ingredients ready before you start.
When all is good to go, heat the oil in a large wok over medium high heat. Once hot, add the onions, celery and bell peppers, sprinkle with salt and sauté until softened, golden and fragrant, about 5 minutes
Add the broccoli florets and sugar snap peas, sauté for 30 seconds
Add your cooked chicken, rice and bean sprouts, followed by tamari sauce, fish sauce and sesame oil.
Now about the rice: I find that cold leftover rice yields the best results as it won’t get overly soft and mushy the way freshly cooked sometimes tends to do.
If you didn’t have any leftover rice in the fridge, though, you could make a fresh batch about an hour before you start your fried rice. Just cook a cup of your preferred long-grain rice (that also includes basmati and jasmine) according the instructions on the package and then give it a good 20 to 30 minutes to cool down.
Now stir well until the chicken and rice are heated through, about 5 minutes.
Serve, garnished with a pinch of toasted sesame seeds and a handful of sliced green onions.
And if like me you like it hot and spicy, hit that bowl with a generous squirt of sriracha sauce!
- 1-2 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 celery rib, sliced
- ½ red bell pepper, chopped
- Sprinkle of salt
- 2 cups broccoli florets
- 1 cup sugar snap peas, chopped
- 2 cups leftover cooked chicken, diced and/or shredded
- 1 cup bean sprouts
- 2 cups leftover cooked long-grain rice*
- 3-4 tbsp tamari (or coconut aminos)
- 2 tbsp toasted sesame oil
- 1 tsp fish sauce
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Heat the oil in a large wok (or skillet) over medium high heat. Once hot, add the onions, celery and bell peppers, sprinkle with salt and sauté until softened, golden and fragrant, about 5 minutes
- Add the broccoli florets and sugar snap peas, sauté for 30 seconds
- Add cooked chicken, rice and bean sprouts, followed by tamari sauce, fish sauce and sesame oil. Stir well until chicken and rice are heated through, about 5 minutes.
- Serve, garnished with a pinch of toasted sesame seeds and sliced green onions.