Thursday, January 19, 2012

Ginger-Chicken Vegetable Fried Rice

In the mood for something a little different? Trying to find a way to "hide" the veggies? Okay, I'm not really trying to hide them as much as I am attempting to use every last one of them before my upcoming 6 week trip.

Here's a tasty fried rice recipe packed full of veggies, chicken & a yummy ginger-sesame flavor!

Ginger Chicken-Vegetable Fried Rice


½ pound Chicken breasts-diced

4 cups cold Jasmine rice

4 cloves fresh Garlic-minced

¼ cup chopped fresh Ginger

¼ cup toasted Sesame seeds

2 small Carrots-peeled & cubed

2 cups fresh Broccoli-chopped in small pieces

1 cup frozen Peas-heated

1 yellow Onion-diced

3 tablespoons Nam Pla

4 tablespoons Soy sauce

1 teaspoon chili Sauce

2 teaspoons Sesame oil

3 tablespoons vegetable oil

3 Eggs-beaten with a teaspoon of Soy sauce

1 teaspoon white Pepper


In a large wok, heat both of your oils, then sauté ginger, onions, and garlic, until golden brown. Add chicken, 1 teaspoon of soy sauce, chili sauce, & 1 teaspoon nam pla. Cook until done. Add the broccoli & carrots. Mix & then cover. Allow to sauté for about 2 minutes. Stir periodically.

Move the chicken & veggies to the side, & add your whisked eggs. Allow the eggs to cook like an omelet-do not mix, except to move your pan to allow all the egg mixture to coat the side of the pan. Once almost cooked, add rice, remaining spices, peas & seasonings, & stir well. Once everything is well combined, cook until rice is heated, then remove & serve immediately.