My dad used to make fried rice for us when we kids. Usually he made it to use up left over roasted chicken or turkey or even ham, which means we often had it after a major holiday, Thanksgiving, Christmas or Easter.
I love it, so simple but super flavourful, not to mention a great way to use up leftovers.
What you need,
3 cups cooked rice
2 cups cooked chicken, diced (turkey or ham is tasty too!)
½ cup frozen peas
½ cup carrots, diced
1 small onion, diced
2 cloves garlic, minced
1 can water chestnuts (optional, but I love the crunchy texture!)
1 tbsp. sesame oil
1 tbsp. vegetable oil
¼ cup soy sauce
In a large sauté pan heat the sesame and vegetable oil over medium high heat. Saute the onion, carrot, peas and garlic for 3-4 minutes until they start to soften.
Make a space in the centre and cook the eggs, scrambling them as they cook. Mix the eggs into the veggies. Add in the rice, chicken and water chestnuts. Stir in the soy sauce and cook to heat through, about 5 minutes.
There you have it people, an incredibly tasty dinner in record time.
I like to cook the rice the day before and keep it in the fridge, that way this meal comes together in 15 minutes.