I love fried rice, but the veggie kind, while delicious, is not always a hit with the whole family. So, I found a House Fried Rice recipe, which includes chicken and pork, to convert for the family.
House Fried Rice
3-1/2 cups dry rice (I used brown, but jasmine is recommended in the original)
3 small carrots, diced (I used about 1 1/2 C of diced baby carrots)
2 heads broccoli
8 oz. fresh mushrooms, cleaned and sliced
1 medium red pepper, diced
7 eggs, seasoned with salt and pepper, scrambled
1-2 C cubed vegan chicken
1 medium regular onion, chopped
1/2 C “bacon” bits
Soy sauce (I actually use Bragg’s soy sauce substitute in whatever calls for soy sauce)
Sesame oil, optional
Cook the rice as directed on the package, preferably the day before in order to let the rice get dry. If not, place the cooked rice in the freezer for a few hours. Prepare “bacon” bits. While rice is cooking, boil or stir-fry the broccoli, sliced mushrooms and green peppers for about 3 minutes until crisp-tender. Set aside on plate.
Scramble eggs in wok or large sauce pan. Set aside on plate.In wok or large sauce pan, saute the chicken chunks and regular onion together with soy sauce until chicken is cooked through. Set aside on plate.
Heat pan/wok to medium-high heat. Add a little cooking oil and the cooked rice. Add dashes of soy sauce, sesame oil, and pepper as you stir fry the rice. The sesame oil is really just a flavor/aroma addition, so no need to douse the rice with this. Keep adding soy sauce until the rice is a light brown color.
After rice is hot, add broccoli, mushroom, pepper mix, scrambled eggs, chicken-onion mix, green onions and bacon to the wok. Season with salt and pepper to taste and stir fry until hot.
Adapted from Shu Fen’s Fried Rice recipe.
Yumtastic. My husband was irritated with me because I cut the amount of eggs down to 4 because that sounded too eggy to me. I thought it was perfect with 4 eggs instead of 7, but he said it wasn’t eggy enough for him. So, alter that based on your desired egginess. We all loved this dish. The chicken, which can sometimes taste bland or dry without a creamy sauce, was great with the onions and sesame oil. So, so good. It tasted a lot like restaurant fried rice. And, it was super simple. However, we really needed a bigger pan to do this properly as it was hard to mix up.
What’s your family’s favorite mock take-out dish to make at home?