Some days, I have no idea what to make and it’s easier to make a go to meal than to try a completely different/new menu. For me, one of the staple dinners to make is a Chinese Fried Rice – it’s one of the easiest things ever to make and often it is made with a combination of items I have in the fridge.
Also, during COVID-19, this is a stellar dish to make for a lot of family members because you don’t need to buy random things you might not normally stock. My version usually does come with some particular food items so if you want to imitate it, you can pick up these foods!
There’s something just so comforting about fried rice. It’s crunchy and soft, slightly sweet yet salty, and fills your tummy easily :P. I always use jasmine rice (are you Chinese if you don’t???) and you can find an article from Stephanie Kay, Nutritionist, why we’re #TeamWhiteRice. Technically jasmine rice is a version of white rice, so if you want, you can find a whole grain brown jasmine rice to substitute. I only use brown rice once in a while because someone gave it to me.
There is a lot of research out there supporting brown rice as a better option as it’s a whole grain and good for heart health (which you can find here on Allison Tannis’ nutrition website), but if you want to make this in the Chinese style – jasmine rice is the way to go! According to LiveStrong, “When used as a complement to a diet high in vegetables, legumes, beans, fruits, and lean meats, it provides a healthy source of carbohydrate.” Since I eat a ton of vegetables, I’m okay sticking to my jasmine rice. 🙂
Easy Recipes to Make During Self-Isolation:
- Sweet Potato and Cauliflower Shepherd’s Pie
- Cabbage Lasagna
- Classic Chicken Noodle Soup
- Hearty Beef Chilli
- Sausage Casserole
Chicken Fried Rice
A staple of Chinese families, chicken fried rice is a really budget friendly option for feeding many family members or friends. While it varies from family to family, or restaurant to restaurant slightly, this is a crowd pleaser for anyone who likes rice.
Ingredients
- 2 cups cooked jasmine rice (day old is better) white or brown jasmine rice will work
- 4 medium chicken thighs, sliced into small pieces boneless and skinless if preferred, though I prefer mine with skin on; each slice about 1/2 inch
- 2 Chinese cured sausages, chopped These are small, so if you're using a different kind of sausage, include about 1/2 cup chopped cured sausage
- 1 small yellow onion, diced sweet white onions can be substituted
- 2 large carrots, diced
- 1/2 cup green peas
- 1 cup green cabbage, sliced thinly "Chinese" cabbage
- 1-2 large eggs
- 1 tsp sesame oil
- salt to taste
- pepper to taste
- 2 tbsp olive oil
- ginger powder
- 1 tbsp low sodium soy sauce
Instructions
-
Take the cooked jasmine rice and set aside to cool without a lid. I prefer day old rice that's been refrigerated as the moisture content is much lower and creates a crispy rice!
-
With the olive oil fry up all the chicken slices on medium high heat in a large frying pan or wok, about 5-7 minutes. Remove the chicken from the pan and set aside. If you're worried about how cooked the chicken in you can check with a meat thermometer – it should be around 160F.
-
Lower the heat to medium low, add in the diced onion and fry for a minute or two until slightly browning. Add in the carrots and cabbage and cook for another 5-7 minutes. If you're impatient, add a lid to your frying pan. Add in the the green peas and toss in the sesame oil and ginger powder. Fry for a couple extra minutes then add the rice. Turn up the heat to high and add a bit more olive oil on the rice. At the same time, cook the egg!
-
Heat up a small frying pan on medium high. Crack open the egg(s) and whisk with a fork or whisk until the yolk and whites are blended. Toss a bit of the oil into the frying pan, and add the egg until cooked like an omelette consistency. Turn off the heat and break up the "mini omelette" with your spatula and toss into the rice mixture that's frying in the larger pan. Turn up the heat to high to fry for 2-3 more minutes then take it off the heat. Incorporate the soy sauce and serve hot.
Recipe Notes
Keep in an airtight container refridgerated for up to one week.
