Saturday, February 2, 2013

Chicken fried rice

This is a dish from my childhood. My mom used to make it for dinner all the time when I was growing up. I didn't appreciate it enough back then, but now I crave it. Here's our family recipe, which is simple and delicious. I try to remember to make extra rice with the previous day's meal in order to have some cold cooked rice ready to be crumbled in.

A note on the amounts — these are really approximate. Feel free to increase the chicken, mushrooms and rice if you want to feed more people.

Chicken fried rice with egg on top

serves two

1 onion, diced
1 garlic clove, minced
2 green onions, sliced on the diagonal
a few leaves of Napa cabbage, chopped into small strips (optional)
4 mushrooms, sliced
1 cup of shredded cooked chicken
soy sauce
hot sauce (my mom uses Louisiana; I use Sriracha)
a few handfuls of cooked rice
olive oil for frying
fried egg for topping (optional)

Heat oil in a frying pan on medium heat. Fry garlic and onion until glassy. Add the hot sauce and chicken and stir. Add cabbage and/or green onion and stir. Add mushrooms and stir. Crumble in the rice and stir. Turn the heat down (around 3.5). Add soy sauce, salt and pepper and stir. Serve topped with a fried egg.


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