I spent a portion of Mother’s Day making this delicious chicken fried rice for our kiddo. It is one of the few things that he actually loves and I typically make a large batch (as in triple the recipe below) to freeze so that all we would have to do for future meals is thaw the fried rice in the fridge and reheat it in the microwave. :) Enjoy!
Make the scrambled eggs
1 to 1-1/2 tablespoons vegetable oil (just approximate)
5 large eggs, whisked (with a fork) until combined
Heat oil in a large, nonstick pan (I use a 14”) over medium-high heat. Add eggs and stir until they are just cooked through, breaking the mixture up into small pieces as you cook. Remove to a dish and set aside until needed.
Make the fried rice
3 tablespoons vegetable oil
1 tablespoon finely minced onion (just approximate)
1 clove garlic, finely minced
1 to 1-1/4 pounds chicken breast, thinly sliced
6 cups cooked rice (use cold, leftover rice or if cooked specifically to make this dish, I tend to make it a couple of days in advance)
1/2 pound bean sprouts, rinsed (or other vegetables of your choice)
2-1/2 tablespoons light soy sauce*
1 tablespoon dark soy sauce*
1-1/2 tablespoons fish sauce*
1/8 teaspoon white pepper
*You can reduce the soy sauce and fish sauce if you want to limit your salt intake.
In the same pan, heat oil over medium-high heat. Add onion and garlic, and cook until fragrant and lightly browned, stirring constantly (this will happen very quickly, do not let it get burned). Add chicken, turn heat up to high, and stir-fry until chicken is cooked through. Add rice, bean sprouts, and seasoning – soy sauce, fish sauce, and white pepper, and cook, stirring constantly, until heated through. Turn off heat and stir in scrambled eggs. Dish out and serve.