Shannon’s Chicken Fried Rice
The night before, make your rice. I use Dynasty jasmine rice (in a bag in the Asian food isle.) I use 3 c water and 2 c rice. When rice is done and cooled slightly store it in the fridge overnight.
Marinade 2-3 BLSL chicken breasts in 1 T. soy sauce and 1 T. sherry for 30 minutes.
While chicken is in fridge, chop up about 1-1 ¼ c. green onion and 1-1 ½ c mini carrots cut julienned into thin match sticks. Set aside.
Scramble 3 eggs + 2 egg whites and set aside.
Heat up wok and add ½-1 t. sesame oil. Add diced chicken. Sprinkle with ginger and garlic powder. Stir-fry till done. Then remove from skillet and set aside.
Add ½ t. sesame oil and carrots sprinkled with a little ginger and ½ t. minced garlic. Stir-fry @ 2-3 minutes.
Add green onions, 1 dollup oyster sauce, and a sprinkle of soy sauce. Saute 2-3 minutes more. Then remove veggie mixture and set aside.
Add 1 t. sesame oil and add cold cooked rice. Cook 1 minute w/o stirring. Then stir adding chicken, egg, veggies and 2/3 or more c. soy sauce. Mix thoroughly.
*I usually prepare rice in AM and let flavors meld in the fridge all day. Then I warm rice up before serving. YUM!