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BOOM WE'RE LIVE
A Tasty Chicken Fried Rice
For today I've decided to go after one of my go to meals. I love chicken fried rice because it incorporates a ton of things I like and goes really well alone or with some extra protein. I'm gonna be honest and say I had never previously used a recipe for fried rice, I thought it was pretty self explanatory and would just throw things together. Let me just say, I've been doing it all wrong. What I learned this through the recipe I used this time is that the rice being cold before frying it is KEY to making it taste good. This was something I've never done before so as a little teaser, this went super well.
1 egg
1 tablespoon butter ( i don't use butter typically so i just fried my egg with some olive oil)
1 tablespoon vegetable oil (olive oil because it's got the smooth flavor)
1 onion, chopped (definitely not putting an entire onion in this)
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked chopped chicken meat
1 clove garlic, minced
2 green onions, chopped
1/2 cup corn, frozen
I started this by making my rice and chicken (separately of course). I wanted to make the rice quick because it had to go into the fridge straight after to cool. With the rice cooling and the chicken done, I cooked up some scrambled eggs on the pan. In the mean time I chopped some red and added some green onions to the recipe for some color. I also chopped up some garlic because I think it deserves a place in any recipe. I then added all of the vegetables and chicken in with the eggs to cook them on low until everything was generally the same temperature. All of the vegetables cooked, it was time to throw in the rice. I added some more olive oil to the bottom of the pan, and really let the rice fry.
What I ended up with was a far better version of the fried rice that I've come to know. The texture of the rice changes so much with it being cold. It's given time for a lot of that moisture to get out of it and allows the rice to crisp up and actually fry itself a little bit. It's these little tricks with cooking that I still know almost nothing about so it was really fun to learn how to make something that I make often taste 10x better. I like the flexibility with fried rice and ended up adding different spices and vegetables that I like and felt would go well with the food. It was a bangin week for cooking and I'm just hoping at this point that wild card means we can cook whatever we want and it's not some obscure dish that I've never heard of. Anyways, keep it fresh and I'll report back with a new recipe next week
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