Chicken Fried Rice

If I have not mentioned it before, Mr. Z and I LOVE Chinese food. Actually, truth be told, I may even be considered obsessed. It's really pretty bad. But it is definitely one of those things I can only eat every once in a while because of the insane amount of grease and calories. Luckily for me though, I am learning to make some things myself. That way, I get to eat it much more often! I have made Baked Egg Rolls, Beef with Broccoli, General Tso's Chicken, and Orange Chicken, although the latter three were prior to starting this blog.

Homemade Chinese food is still not the healthiest meal, but I am completely confident that my homemade versions of my take-out favorites have less than half the amount of calories than the real thing, while still being just (well, almost) as good. This recipe didn't come from just one place. When I first got married, I looked for a good fried rice recipe, but ended up mixing and matching to suit our taste.

Chicken Fried Rice

Original Recipe

Ingredients:

3 c. cooked rice, cooled (I used white this time, but usually use brown)

1 tbsp. olive oil

2 eggs

1/2 c. frozen peas

1/2 c. frozen carrots

1 tbsp. soy sauce

1 tbsp. oyster sauce

1 c. cooked chicken, cut into small pieces

Heat oil on medium-high heat. Saute rice for 2 minutes. Add soy sauce and oyster sauce and mix well. Push rice aside. Scramble two eggs and mix into rice. Add peas, carrots, and chicken. Cook for 5 minutes, or until vegetables are hot.