Chicken Fried Rice

Mmm... Tasty recipe time! To go along with our P90X workouts, Matt and I are also trying to eat a little healthier, which means cooking more meals at home. And this little gem takes only minutes to prepare and is quite good!


Chicken Fried Rice:



2 Chicken breasts, cut into 1-inch cubes
1 Cup Cooked Rice
1 Cup Carrots
1 Medium Onion
1 Cup Celery
2 Eggs
Spices
1 Tbsp EVOO


So the secret is to use day-old rice that has been refrigerated instead of cooking it fresh. One of my Asian girlfriends at work told us this and it makes a HUGE difference in the taste of the meal.

We usually start by cooking the chicken up in a skillet - to save on calories, we don't use any oil or butter for this part (although I'm sure it would taste darn good if you did!)

While Matt mans the stove, I will prep the veggies by cutting them all into small, manageable pieces that can fit into the food processor. It only takes a couple of seconds in the processor to get essentially veggie shavings, so don't over blend those guys and accidentally puree them.

Once the chicken is fully cooked, we add the rice, veggies and 1 Tbsp. of EVOO to saute all together.

At this point, we also add spices to our liking: usually salt, pepper and garlic powder. Don't have an actual amount here, we just add until it starts smelling and looking good.

Once all of that is sauteed together, we push the mixture to the outside of the pan so that a bare circle remains in the middle. Then you can crack the eggs into the center and let them bubble for a bit. Once the eggs start to cook, you can mix them in with the rest of the rice mixture.

Then you're ready to eat!

Only about a 20 minute time commitment to make this, so it is really fast and easy. Yum!

P.S. How envious are you of my pink countertops? Oh yeah...