Chicken Fried Rice

This fried rice is unlike any I have ever made before. Mine is always heavy on the soy sauce (more for color than anything) and this one has a much more delicate flavor. I made it as a main dish, but it could easily be served on the side for a Chinese food spread as well. I got this recipe from my friend, Becca, and she has yet to disappoint me on any that she offers. Becca is an amazing cook-- and every recipe she has given me has been an instant hit. (Which makes me think of her Paris Chicken... so good! I'll definitely have to make and post that one soon!)

This dinner is really a healthy one and is very affordable as well. There was a little extra cost the first time it was made as the sauces used are more of a specialty variety that I didn't have on hand, but they do go far and I will definitely be making this again so they are a good investment! The sauces weren't expensive, by any means, but the next time I make it I will only need to veggies, chicken, and rice.

Chicken Fried Rice
Serves 4

1 cup uncooked rice (white or brown)
3 tablespoons vegetable oil (Becca usually tosses in a splash of sesame oil for flavor-- I didn't have any so I omitted)
1 tablespoon chopped peeled fresh garlic or 1/8 tsp. dried (both taste equally good)
3 garlic cloves minced
6 ounces chicken breast- sliced thin/or cubed
½ cup shelled edamame
½ cup shredded carrot
½ cup finely diced onion
½ cup sliced bell pepper (any color will do, but red/yellow/orange make it brighter)
2 tablespoons soy sauce
½ cup chicken broth
1 ½ teaspoons seasoned rice vinegar
1 tablespoon Chili garlic hot sauce (you also can use liquid hot sauce, but this garlic sauce really made the dish, in my opinion)- add less for less heat. This can be found in the asian food section of your local grocery.

Cook rice according to package directions. (This can be a great use of leftover rice, or you can cook it the day before to eliminate extra step while cooking. You also could just pick up a quart from Chinese take out.) Add ½ teaspoon of the oil in skillet over medium heat. Add ginger ( if using fresh) and garlic – sauté 1 minute. If using dried ginger, wait until you add chicken to pan and sprinkle on top. Add your chicken to the garlic in the skillet and cook for 5-6 minutes (until there is no pink when you cut into the chicken). Set aside and keep warm

Add another teaspoon of oil to pan. Add your shelled edamame and shredded carrot, sautéing for 2 minutes. Add onions and bell pepper, sauté for another 2 minutes. Return chicken to pan- stir in broth , hot sauce and rice vinegar. Add rice and soy sauce to pan and stir until combined, cooking for an additional 3-4 minutes.

(Becca noted that she finds her edamame at Trader Joes and shells it herself after steaming, making it much more affordable. I found mine in the frozen foods section at my local grocery store. I steamed them quickly and they popped right out!)

Source: Becca Cattell