July 24, 2014

Recipe Post: SoldierMan’s Chicken Fried Rice

This is the updated, new and improved version of my old chicken fried rice recipe. A lot of the main elements are the same - you still want to mince your chicken - but there are some new aspects. Like a lot of oil. One of the reasons for the old instructions specifiying the use of a metal spatula, that caused so much consternation, was because I tried to keep the use of oils and fats to a minimum last time. I've since decided, to heck with it, flavor is more important. And we eat thsi much less frequently. :)

So, without further ado, here is the new version:
  • 1 chicken breast
  • Water
  • Vegetable oil
  • 1/2 onion
  • 2 eggs
  • 1 T lemon juice
  • 1-1.5 T ground ginger
  • 2 tsp paprika
  • 1 tsp garlic powder (or 1 large clove minced garlic)
  • 1/2 lb mix frozen veggies
  • 1 cup chopped broccoli
  • 1/4 cup soy sauce
  • salt, to taste
  • 2 cups pre-cooked rice
  • sesame oil, about 1/4 cup
Put chicken in covered skillet. Add water until the chicken is at least 3/4 covered. Cover and turn on medium-high heat to boil. 

While chicken is cooking, chop onion and broccoli, and beat eggs. When chicken is cooked, remove from pan. Dump out water. Return pan to heat and drizzle in a couple of tablespoons of vegetable oil. Add onion and saute until soft. Add egg. When egg is cooked, add other veggies. 

While all that is going on, mince or shred chicken. Add lemon juice, ginger, paprika, and garlic powder to chicken. Return to pan. 

Slowly incorporate rice and soy sauce. Drizzle in sesame oil in small quantities, stirring constantly and tasting throughout, adding more sesame oil or salt for flavor to to keep rice from sticking. When desired flavor is reached, allow rice to sit and stir in stages to crisp rice. Remove from heat when browned and crispy. 


  1. This looks amazing and so easy - one pot meal!!! I'll have to make this when Benji get home!

  2. I...I can't...metal...non-stick...*faints*


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