Time to eat my feelings.
I've been having a terrible craving for fried rice. The sort of greasy kind with cubed carrots and huge chunks of chicken that's so salty you can barely gulp down your Diet Coke fast enough that is so bad for you and yet so. damn. tasty.
Of course I can't digest that and also I'm poor so I decided to make my own. Also I had a lot of random stuff in my fridge/freezer/pantry I needed to use up. That's the great thing about fried rice, you can put almost anything in there.
I did the basic carrots, peas, onions, chicken and some egg but then also a handful of shrimp since I didn't have that much chicken left. Also, I used brown rice which was still good but tasted a tiny bit too healthy so if you have white rice, I encourage you to use that if you want a more authentic flavor. But be warned, white rice turns to sugar the second you digest it and is a lot less nutritious. Definitely yummier.
Also, sorry the pictures for this are shitty. I was using my iPhone because I was a genius and left my SD card for my nice camera in a computer at the journalism school. Don't remind me of how great my handle on life is.
This recipe is easy as pie but I highly recommend you have the rice cooked beforehand if you're using brown rice since it takes about 45 minutes. Also, this freezes extremely well so you can have dinner for plenty of nights. Also it soothes the Monday blues. With some frozen chicken potstickers from Trader Joe's, this is like the perfect faux-Asian comfort meal and you don't even have to feel guilty about going out and spending money you don't have because you wasted a ridiculous amount at the bar since it was homecoming weekend and you felt compelled to buy your alumni friends drinks. Or maybe that's just me. In any case, frugal is the name of the game until further notice.
1 tbs. canola oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 lb. chicken meat
1/3 c. soy sauce (or to taste)
2 large carrots, diced
3/4 c. frozen peas, thawed
6 c. cooked rice (white or brown)
Handful of shrimp
Green onions (for garnish, if desired)
1. Heat oil in a large skillet over medium heat. Add chicken, onion and garlic and sautee until chicken is almost cooked through, about 5 minutes, then add shrimp until they are no longer translucent and are light pink.
2. Stir in veggies and stir fry for another 5-6 minutes, then add rice and stir thoroughly.
3. While the rice is busy frying, lightly grease a small pan. In a small bowl, lightly beat the eggs and quickly scramble in the pan. Use a knife or a hard spatula to slice the eggs into little pieces and mix into the rice.