I’m going to be honest with you all and say that we are having a hard time finding some authentic and delicious Asian cuisine here in AZ. Have we found Asian food here? Yes. Is it always delicious? No. Lots of trial and error going on here. We have yet to find a teriyaki joint nearby which is rough because that was a once a week thing of us in WA. However, we did have a big win on Saturday when we finally found a fantastic pho place and our hearts were all jumping for joy as we ate pho for the first in the three months. The boys were relishing every sip. It was pretty hilarious hearing them say, “Oh yeah, this is authentic…this is the good stuff.”
Another favorite of ours is fried rice and this recipe is easy enough for you to make at home and still taste as good as take out! I actually did some research on this and found this food blogger guy who did several experiments using all different kinds of rice etc. and I was happy to learn that you do not need to cook the rice the day before. You do however, need to have the rice cooled off. For my recipe, I rinsed the rice, cooked it and then spread it on a sheet pan to cool for about 30 minutes while I did other stuff. Easy peasy. Jasmine rice is ideal but you can use brown or regular long grain white like I did.
And you know me so you know this recipe is very quick and easy to come together. It was even faster because I used prepackaged rotisserie chicken but you can easily cook up some chicken (or really any meat). I am a huge fan of the prepackaged rotisserie chicken from Costco. I can get two to three meals out of one package and it’s just a perfect match for my lazy self. Ha!
Of course you can add in any veggies you like but I kept this simple with the classic peas, carrots, green and white onions, and eggs. It was sooooo good you guys! All my boys (including the big one) inhaled it and I even made a second batch for the next day’s lunch. Winner winner chicken fried rice dinner. Hope you love it as much as we all did! Full recipe below.
Chicken Fried Rice
1.5 cups shredded chicken
1/2 onion, finely diced
1 Tablespoon butter*
3 chopped green onions
1 cup peas and carrots, thawed
3 cups cooked and cooled white rice
3 Tablespoons soy sauce (add more to taste)
2 Tablespoons sesame oil
Toasted sesame seeds, for garnish
- Melt butter on medium/ high heat in large pan and add in onion, carrots, peas and chicken. Cook 4-5 minutes until onions are tender and chicken is starting to brown.
- Move chicken mixture to one side of the pan and throw in eggs on the empty side. Cook until scrambled and break up as small you can.
- Turn heat to high and add in rice, soy sauce, sesame oil and green onions and cook on high, stirring every 30 seconds or so. Let the rice crisp a bit. Serve with sesame seeds on top.
*You can totally make this dairy/egg allergy friendly with margarine instead of butter and omitting the eggs. (I did this for Da Fuss).