Hands up to everyone that loves fried rice? I have two of my arms up! Fried rice, off all kinds, is something that I have always loved. Even as a kid. Although I have been making Chicken Fried Rice since I was probably a teenager, this is the first time it's appearing on the blog. It's a great dish. Can be a main course or even work as a side dish to a bigger buffet style dinner.
It's official, it's September. How did the summer disappear so fast? I am already seeing all things pumpkin spice, cosy soups and comforting dishes whenever I turn my eye to the computer screen. While I might not be quite ready for that just yet, I am looking forward to the slow change over the next few weeks.
The vacationers will start drifting away, the beaches will become quieter, the evenings will start to draw in and if we're lucky the temperature will start to fall by a few degrees. The changes will be subtle and slow, but they will happen. Then before I know it, I will be breaking out the pumpkin spice and enjoying a bowl of warming soup.
On the topic of comfort food, what's does everyone love the most. What is your go to dish to make when the season breaks and your ready to hang up the beach towel in favour of a woollen blanket?
Well, for me the list is absolutely endless. If I were to sit here and write out all of my favourite comfort foods, we might be here till sundown. But one that everyone in my house loves and never ever seem to get tired of is my Chicken and Spinach Lasagna. Although I do still make that in the summer, it is much more enjoyable with the wind howling and a downpour of rain beating against the windows.
Next on the list of family favourite comforts is Chicken Pie. In fact, that is already pencilled in to make as soon as we feel a shift in the air. After those two, I would pick soup, any soup. I am always just thrilled to be eating soup. That is a sure sign that summer is over.
All comfort food aside, today we are talking Chicken Fried Rice. I know, a dish that everyone can probably make and most likely don't need a recipe for. However, sometimes we need to be reminded of food we've probably forgotten about. I completely forgot about this dish until this past week when the craving hit and I had to make it. And can I just say that this is a great recipe. I used a mix of chicken thighs and breast and boy did it make a difference. I am never turning back. Even my non dark meat eater in the house, enjoyed it and said it was delicious. Well then!
Notes about the dish:
First, don't be alarmed by the ingredient list below. Yes, it looks insane. If you have been following my blog for a while, you might remember me talking about the ingredient list with anything stir fry. The list looks daunting and overwhelming, but it's all straightforward and easy. Promise. And on that note, you can easily substitute things. For example, I used tri colour bell peppers because that was what I had. But you could easily just use one type. It won't change the dish at all.
Okay so here is what I think really made this dish better than any fried rice dish I made before. Roasting the chicken and using chicken thighs! It made a huge difference and I think I will always do it this way from now on. Just a note, the chicken I used was boneless and skinless. If you have chicken with skin on, just make sure you remove it before adding it to the rice dish.
Traditionally fried rice dishes use leftover rice. I didn't have leftover rice, so I just cooked some. Either way you chose to do it, it will work.
As far as the timing of the cooking, put the chicken in the oven first. Then while that is cooking, get everything else ready. That way, when the chicken is done, the rest of it will be ready as well.
And that my friends, sums ups this easy and tasty Chicken Fried Rice.
Happy Cooking and embrace the season change.
Chicken Fried Rice
Serves 4 / Prep time: 15 minutes / Cook time: 30 minutes
1 Cup/200 grams long grain rice
2 Cups/480 ml water
2 Chicken thighs
1 Chicken breast
1 Tablespoon garlic salt
1 Teaspoon black pepper
3 Tablespoons olive oil, divided
1 Tablespoon sesame oil
2 Carrots, finely diced
1/2 Cup peas, defrosted
1/2 Red pepper, finely diced
1/2 Yellow pepper, finely diced
1/2 Green pepper, finely diced
1 Leek, ends trimmed, cut in half length ways and thinly sliced
2 Garlic cloves, crushed
2 Tablespoons sesame seeds
1/3 Cup/80 ml soy sauce
Fresh coriander for serving, optional
Preheat oven to 370 degrees F. Rub two tablespoons of the olive oil all over the chicken and then season with the garlic salt and black pepper. Place on a baking tray and bake for 30 minutes. Remove from oven and transfer to a cutting board. Roughly cut chicken into small pieces or strips. Set aside.
Heat the remaining tablespoon of the olive oil in a large saucepan over high heat. Add the rice and stir until the rice is coated in the oil, about a minute. Reduce heat to low, add boiling water, cover and leave to cook for about 15 minutes or until all the water has absorbed. Remove from heat. Fluff with a fork.
In a large skillet set over medium heat, add the sesame oil and garlic. Stir for a minute. Add the peppers, carrots and leeks. Cook, stirring occasionally for about 5-8 minutes or until soft. Add the rice and stir well for a couple of minutes. Push the vegetables aside in the pan and add the eggs. Use a wooden spoon, break up the eggs and stir them as they cook. Incorporate the eggs into the rice and stir. Add the chicken, peas, soy sauce and sesame seeds. Stir well and remove from heat.
Can top with fresh coriander leaves and extra soy sauce to serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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