Chicken and Vegetable Egg Fried Rice

3 May

Chicken and vegetable fried riceI Love Fried Rice: (haiku)

Vegetable fried rice

Salty, tender and steaming

I will eat you now

Chicken and Vegetable Fried Rice

Ingredients: (Serves 4)

  • 1 microwave bag of frozen brown rice
  • 1 bag of frozen, shelled edamame
  • 1 cup chopped cauliflower
  • 1 chicken breast
  • 2 cloves of minced garlic
  • 3 tablespoons of sesame oil
  • 2 scallions chopped halfway through the green
  • 2 eggs
  • 2 tablespoons soy sauce
  • salt and pepper to taste

Step 1: Cut chicken into bite sized pieces. Add one tablespoon of sesame oil to a large skillet. Heat on medium-high heat and add the chicken. Season chicken with salt and pepper and cook until full doneness. Remove from skillet and set aside.

Sesame oil chicken

Step 2: While chicken is cooking, prepare rice and edamame as directed. Set aside for later use.

Shelled Edamame

Step 3: In large skillet, add 1 tablespoon of sesame oil and chopped cauliflower. Heat to medium heat. Cook for about 5 minutes, until cauliflower starts to soften. Remove from heat and set aside.

Sesame Cauliflower

Step 4: Add no-stick cooking spray to the same skillet and scramble the eggs. Remove from heat and set aside.

Scrambled egg and cauliflower

Step 5: In a large skillet on medium-high heat, add 1 tablespoon of sesame oil, scallions and garlic. Allow to cook for 1 minute.


Step 6: Add cooled rice, edamame, cauliflower, scrambled eggs and chicken breast pieces. Mix the ingredients and allow to heat through. Finally, add soy sauce and combine.

Chicken Fried Rice

Step 7: Serve and enjoy!

Hopefully, my fried rice haiku and recipe have you craving this Chinese treat.

In all honesty, this recipe turned out amazing! It tasted exactly like take-out rice, but less oily and more filled with vegetable goodness.

Why not indulge in your fried rice fantasies and try it out?

One Response to “Chicken and Vegetable Egg Fried Rice”

  1. Mei July 14, 2013 at 12:34 pm #

    make more asian, white rice hehe

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