This is virtually the identical recipe in every single aspect, to what I have used for 30 years to make chicken fried rice. I was taught this delicious recipe by the daughter of the owner of a Chinese restaurant.It is a favorite with my children and relatives, and guests are always amazed and rave about it. Yet it is so easy to make, and great for a last minute meal, as I almost always have the ingredients on hand (I buy big bags of chicken breasts, boil, chop, and divide into one pound bags that I freeze for instant availability). A few notes from my experience: (1) You can even make the rice a day ahead, spread the cooked rice out onto a baking sheet (cover with a dish towel) and leave until the next day. When the rice is cool and dries out a bit, it stir fries much better. (2) Green onion looks prettier. I like to use it if I have on hand, otherwise any onion will do - and quantities are flexible - I often use more than in this recipe. (3) Frying it longer, I think makes it tastier. (4) Optional - If desired, cook a small package of frozen peas and carrots (don't overcook! should be tender but not mushy. I usually steam in microwave). When fried rice is ready, stir in the cooked peas and carrots at the very end - adds some nice color and taste. ( I only occasionally add for some tasty variation -- kids like this too very much).
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This is virtually the identical recipe in every single aspect, to what I have used for 30...