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A midwestern fried rice

February 13, 2013
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A midwestern fried rice

Who among us doesn't enjoy fried rice? Be it pork, chicken, shrimp or vegetarian fried rice, I have enjoyed it as a meal at lunchtime all by itself. As odd as it sounds, fried rice here on the East coast differs from that in the Midwest. For some reason, Asian restaurants along the Atlantic serve rice much darker than that in the Dakota, Nebraska and Minnesota region. They are more apt to add "lite" soy sauce, which gives it a lighter appearance. Good idea. Who could use a little less salt in their diet but keep the flavor? I could!

Chicken fried rice

Served with an egg roll or as a side with another Asian entre, chicken fried rice has the aroma that will have you cooking it time and time again.

  • 2 tablespoons oil
  • 4 ounces chicken breast, diced small
  • 1 egg, beaten
  • 1/4 cup soy sauce (I used lite soy sauce)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/2 cup frozen peas
  • 1/4 cup shredded carrot
  • 3 cups white rice, cooked

In a wok or large skillet, add the oil over high heat until very hot, about 15 seconds. Add the chicken and cook, constantly stirring, until cooked through, about 1-2 minutes, depending on the size of the chicken. Add the peas and carrot and continue cooking and stirring for 2 minutes. Add the egg and break up while cooking until done; 30 seconds. Add soy sauce, pepper and sugar, stirring and cooking for 30 seconds. Add rice and cook an additional 2 minutes, stirring well to combine. Remove from heat and serve.

Makes about 3 servings.

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Published in The Cooking Edge
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