This recipe is all thanks to Stephanie (so thanks Stephanie!). She pointed out on Instagram that it’s delicious and I need to have the recipe up on the blog. I, fool that am I, never thought to post it, because it’s too easy. Ummm, some days I think I live in a giant brain fart. What person doesn’t want to make something because it’s “too easy”.
I’ll be putting the basic recipe below, but the best part about this is that you just add whatever you want and like. If you want carrots, add them, mushrooms, sure. In this house, it’s a mixture of onions, corn, and peas. That’s what the kids like, so that’s what they get.
When you read recipes for fried rice, it always calls for day old rice. It’s drier and picks up the flavour a bit better, but I pretty much never do it this way. When I make this, it’s usually because the kids have asked for it for lunch, or Bo’s working late so I make it for us for dinner, and freshly cooked rice works just fine.
- 3 cups cooked rice (1 cup uncooked), day old when possible, or made fresh
- 2 tbsp butter, divided
- 2 eggs (3 if you like it really eggy)
- 1 small onion, diced
- ¼ cup frozen corn kernels
- ¼ cup frozen peas
- 1 tbsp vegetable oil
- 1 large boneless, skinless chicken breast, cut into small cubes
- pepper to taste
- soy sauce
- Heat a large skillet over medium-high heat.
- Lightly beat the eggs in a small bowl. Melt 1 tbsp butter in the skillet, and add the egg. Cook flat, like an omelet, without folding (I flip it over once the bottom is cooked, but if that makes you nervous, just lift the edge up with a spatula and tip the pan to pour the uncooked egg underneath). Remove the cooked egg to a plate and slice into thin strips. Set aside.
- Add the vegetable oil to the pan, along with the cubed chicken and a generous pinch of pepper. Saute until the chicken is completely cooked, then remove from the pan and set aside.
- Add the remaining tbsp butter to the pan and add your onion. Saute over medium heat until soft and translucent, about 2 minutes.
- Add the corn, peas, and rice to the pan, along with 2 tbsp of soy sauce. Saute, tossing frequently, until the vegetables are cooked. Add the chicken and egg to the pan, and stir until reheated, about 2 minutes. Taste and add more soy sauce if you'd like.
- Serve hot.
NOTE: Use and substitute any veggies that you like, fresh or frozen.