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Take-Out at Home Fried Rice


By Austin Farm to Table (Visit website)



When I don't feel good, I want Asian food.  There's something so comforting about hot and sour soup, Vietnamese Pho, and, dare I say it, fried rice.  I know, it's not the healthiest choice, but it tastes so good. 

When I got home from London last Tuesday, I didn't have one morsel of food in the house.  My first stop Wednesday night was the farmers market at the Triangle.  Empty refrigerator salvation! 

 I was feeling too jet lagged to cook so I bought a roasted chicken and filled my bag with veggies.  On Wednesday I was ready to cook but still feeling sluggish.  As I assessed my choices, I realized I had great makings for fried rice - left over chicken, savoy cabbage and broccoli - at home comfort!

If you haven't made fried rice before, it's really best with left over rice because it has less moisture.  I didn't have any left over so I cheated.  I made the rice as soon as I got home and left it sit out 
while I was exercising and doing some chores.  It wasn't exactly the same as left over, but it was close enough.

I used chicken, broccoli and cabbage, but fried rice is a forgiving dish in which you could use just about anything.  Don't hesitate to substitute.

Chicken and Vegetable Fried Rice
peanut oil
1/2 bunch spring onions, chopped
10-12 ozs of cooked chicken (for me, it was about 2/3 of a cooked chicken off the bone), chopped into bite-sized pieces; if you don't have already cooked chicken, you can use raw, but you will need to cook it until it is white before you add the 
1 cup chopped broccoli
1 cup chopped cabbage
2 cups cooked rice
3 eggs, scrambled
soy sauce to taste


Pour 1-2 tablespoons of peanut oil in a wok or heavy skillet and heat until very hot.  How much oil you use depends on the type of pan you use.  In my nice wok, I don't need as much oil, but in one of my skillets, I would need more.  You want the oil to be hot enough that it pops if you dribble drops of water in it.  

Toss in the spring onions and saute for a minute or two.  Add the chicken and broccoli and cook until heated through; a couple of minutes.  Add the cabbage and rice and stir until well combined.  Add the eggs and combine well.  Cook until the eggs and vegetables are cooked.  

Season with soy sauce to taste and enjoy!


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