Mom's Chicken Fried Rice

Hi Loves!

 I just thought it would be awesome to share a recipe that I grew up eating. My mom makes the most delicious food ever! I grew up watching her cook and I've learned so much from just watching her create the most delicious meals for her family. Of those delicious meals, Chicken Fried Rice is something she made often. With three kids driving her up a wall, it was a simple and easy dish to whip up in no time. You can literally throw it all together in the same pan if you like (minus the rice which should be cooked before stir frying).

My mom's secret ingredient in this fried rice is actually baby bok choy. This Chinese cabbage adds a lot of depth to the dish. By using the Baby variety, it gives you a more tender texture and a more mild flavor that I love.

I honestly put on the rice to cook in the rice cooker while I did all of the prep work and cooking other ingredients. That way whenever the rice was done all I had to do was mix it all in one big pot and serve it with a sunny side up egg. I'm not personally fond of runny egg yolks but my husband can't get enough of that yummy egg yolk mixing with the rice. With all of that in mind, let's get started.
Ingredient List:

Rice - 2 Cups (I used Basmati rice cause that's what we had on hand and 2 Cups makes plenty so we have leftovers for Christian to take to work the next day.)
Chicken Breast - 1 medium chicken breast, cut into very small pieces
Baby Bok Choy - 3 heads
Baby Carrots - 12 or so, julienne
Cilantro - 1/3 cup, finely chopped
Yellow Onion- Half of an onion, sliced roughly
Garlic - 3 cloves
Ginger- 1 Tablespoon
Dark Soy Sauce - 3 Tablespoons
Sesame Oil - 2 Tablespoons
Olive Oil - 2 Tablespoons
Eggs - 1

First, you're going to get that rice cooking. You can cook it on the stove but I truly recommend that you get a rick cooker. If you make rice a couple times a week or more, it is definitely worth the investment. If you use the rice cooker, just follow the instructions for use and we cook the Basmati rice like plain old white rice. If you are using the stove and pot method then you will put about 2 cups of water for every cup of rice in the pot. Put the pot of water on the stove and get that water to boil. Don't forget to add some salt! Once the water is boiling, add the rice, cover with a tight fitting lid and turn the heat down to low. If you are cooking with white rice, you should start checking to see if it is cooked around the 18 minute mark. If you are cooking with brown rice, check it when it is around 30 minutes. Once you are satisfied that the rice is cooked through, take it off of the heat and stir it a bit to get it fluffed up. Leave the rice alone, uncovered, for a few minutes to let it evaporate the excess moisture a bit. Your rice is now ready!

By the way, when you put the rice on to cook, that was a great time to get everything else moving. Let's switch gears to get the rest of this deliciousness closer to the plate!

First, chop everything up! The chicken will be about the size of the tip of your finger, the bok choy will just be rough chopped, keep some of the stalk on the greens for texture, julienne the baby carrots, chop the cilantro until it is good and fine, onions will be rough chopped as well. You will mince the garlic and the ginger as finely as you can get it.

My husband got us a mortar and pestle when we were still just planning on moving into our first apartment, and let me tell you, I love smashing the garlic and ginger together until it makes a nice, flavorful paste. If you don't know, a mortar is a bowl, usually made of stone or ceramic, and the pestle is a club shaped tool that is made of the same material. Traditionally, the mortar and pestle are used for crushing and mixing spices and dry goods to make spice mixes and medicines, but, it turns out they are great for taking out your frustration while making dinner!

Anyhow, Since you've got everything chopped up, it is time to get cooking.

Even though you can do this in one pot, I decided to go ahead and get it done with a pot and a pan. I put 1 Teaspoon of the sesame oil and 1 Teaspoon of olive oil in a saute pan and let it heat up on medium-high heat. Once the oil was good and warm, I added the chicken along with the ginger, garlic and soy sauce. Saute the chicken until it is cooked through.

In a large pot, I put the rest of the sesame oil, letting it heat up on medium-high. Once the oil is hot I threw in the onions and let them cook until they become translucent. At that point, I threw in the remaining vegetables: First carrots, letting them cook for a minute before adding the greens and letting all of the vegetables cook until they were done. This is where you will throw in your cooked rice that I outlined earlier. Mix the rice and veggies up until everything is well incorporated. Finally, you add the chicken that you cooked earlier. Stir it all up and let the soy sauce in the chicken coat the rice and vegetables. Remove the pot from the heat and the fried rice is done!

At this point, you can just dig in if you like. For my husband, I made a sunny-side-up egg to top the mound of fried rice. Just wipe the pan clean that you used for the chicken and put it on the stove on medium-high heat. Add some olive oil to lubricate the pan and once the oil heats up you can plop an egg in there. To get the egg to cook up top, simply put a lid on the pan or over the egg and keep an eye on it while it cooks. When the whites are cooked through, top to bottom, the egg is done. Take it off the heat and slide it onto the mound of fried rice.

Now, go ahead and do it. Stick your fork in the yolk and watch the golden goodness ooze over the rice. That is, if you haven't already eaten the rice before finishing the egg!

Hope y'all enjoy this recipe, please comment and share. Thanks loves!

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