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When it comes to weeknights, our house is a bit chaotic. The boys have homework right after school, then at least one of them have an activity, so if I have had anything going on during the day, forget about a three-course meal! If I’m going to cook, it has to be fast and easy.
My parents grew up in South East Asia, so moms cooking has always brought in various international flavors. We grew up with homemade Asian food. Greasy take-out has just never done it for me. I was so excited a few years ago when we bought a Wok so we could make our own food! Chicken Fried Rice isn’t exactly the most complicated dish we can make with it, but the Wok does make it more fun! We love the Calphalon brand! They hold up over time really nicely, and considering how hard I am on everything we own, that’s a big deal!
First, you’ll chop your chicken up into bite-sized pieces. I usually buy the bulk packages of the chicken breasts from Costco that have 2 breasts per pack in them. For this recipe, I just use one pack. If I don’t have any of that on hand, I’ll buy a 3 pack at the store with slightly smaller pieces in them. Once you dice up your chicken, go ahead and sprinkle with salt & pepper. The recipe doesn’t call for it, but I’ll usually sprinkle a little bit of Garlic Powder on them as well.
Once your Wok is hot, melt half of your butter and add in your sesame oil. You can use olive oil or vegetable oil instead of butter but I’ve found we like the flavor with the butter more! If you like your food with a little heat to it, you can even buy spicy sesame oil. I used it on accident once and it ended up being kind of a fun twist. Start your rice in your rice maker.
Once your butter is melted, add in your chicken and cook it all the way through. This should take about 5 minutes or so! By this time, since it’s a school night, it’s the witching hour and someone is fighting or yelling… pour yourself a glass of wine!
When the chicken is finished, remove it and put it aside. Add another tablespoon or two of butter to the Wok and some more sesame oil. Now, remember that bag of frozen veggies in the back of your freezer? This is the perfect recipe for those! Traditionally it would just be peas and carrots, but everyone has that random bag they forgot about so just use that one!
Once your veggies have cooked, use your wooden spoon to move them to the sides so there is a hole in the middle and add an egg or two. Scramble them up and mix into the veggies. Add your chicken back in, and douce with some Soy Sauce! Turn off the heat and start spooning in your rice a little at a time. It’s important to turn off the heat or you’ll burn your rice (speaking from experience). As you add your rice, continue to add a little more Soy Sauce in to keep that nice brown color.
For a family of 4, there is usually enough left over for someone to take to the office the next day! Sometimes I’ll double the recipe so that we do have leftovers for a couple days. Best of all, this should take you about 15-20 minutes to make which means you finished cooking it in about half the time the Chinese restaurant would have taken to deliver it, paid a fraction of the price, and it tastes way better!
Do you have a quick and easy school-night recipe you make from memory that you think I should try? Share the info with me in the comments and maybe I’ll try it soon!
Chicken Fried Rice is a quick and easy, school-night favorite that keeps my family happy keeps my sanity!
Dice your chicken into bite-sized pieces and season with salt and pepper. Heat a wok over medium heat then melt 1/2 the butter with 1/2 the sesame oil. Add chicken pieces and cook through. Set chicken aside. Add remaining butter & sesame oil to the wok then cook frozen veggies. Once the veggies are cooked, make a hole in the center and add the eggs into it. Scramble the eggs. Add the chicken back in with the Soy Sauce and mix well. Spoon in the rice, adding more Soy Sauce if needed. Serve immediately & enjoy!