I had never thought about making fried rice until hubby mentioned it one day. As a bachelor, he used to make this dish, or he would run by Panda Express and get a "healthy" meal. Not really sure how healthy it was, but at least it was a change from his dependable Wendy's #7 combo.
I did an overview of our frig to see what we had in stock to make fried rice. Here is what I came up with:
Chicken & Shrimp Fried Rice
Serving Size: 4
1 chicken breast (or 2- depends on how much you desire)
1 cup of cooked medium shrimp
1 cup of brown rice
2 celery stalks (chopped)
2 carrots (peeled and chopped)
1/2 onion (chopped)
1 Tbsp minced garlic (I buy the minced garlic in the jars. Sooo hard for me to peel and chop garlic!)
Sweet Chili Sauce
Olive oil for sauteeing meat and scrambling eggs
1. In a medium size boiler, begin cooking brown rice according to package instructions. When rice is done, transfer to a glass bowl and refrigerate if time permits. (Refrigerating the rice helps to prevent it from being too sticky.)
2. In a separate boiler, boil chopped carrots and celery until tender.
6. Heat 1 tablespoon of oil in wok. Add brown rice, carrots and celery, chicken and shrimp, and egg/onion/garlic mixture. Combine and fry. Finally, add soy sauce and sweet chili sauce. (I add just enough of both to coat the mixture.)
Enjoy this entree with green beans, broccoli, or a salad.