Category: Junior Year/Gluten Free
Servings: 2-4 people
Prep-Time: 10-15 minutes
Cook-Time: 15 minutes
Why is this a survival recipe?
If you’re like me, almost every time an exam comes around, I eat an inhuman amount of Chinese Take-out. Maybe it’s a stress thing, or a time thing, but either way it’s not exactly good for me or my wallet
I decided to make my own fried rice, and now I make it at least once a week. I use leftover rice, quickly poach some chicken breast, throw in all of the vegetables in my fridge and I’ve got a guilt free comfort food whenever I want it.
If you have a Gluten Allergy, make sure all of your products and brands are gluten free.
- 1 cup cooked Rice
- 5-10 pieces of chopped pieces of cooked Chicken Breast
- 1 cup of Chicken Broth
- 1 large Carrot, peeled
- 1 Celery stalk
- 1-2 tsp of Soy Sauce
- 1 tbsp Red Onion, chopped
- 1 clove Garlic, finely chopped
- 1 small head of Broccoli, chopped
- 1 large egg, scrambled
- Salt/Pepper to taste
- 1 tbsp Canola Oil
Step one: Cover your whole chicken breasts with water and bring to a boil. Boil for 15-20 minutes or until fully cooked. Drain and remove the chicken pieces and let cool; rough chop them to bite sized pieces
Step two: If you need fresh rice, at the same time as you poach the chicken prepare your rice as directed on the package. Set aside and let cool.
Step three: Combine your soy sauce and chicken broth; set aside.
Step four: Chop your vegetables. On medium high heat in a large pan with canola oil add in your onion and garlic and saute until tender. Remove from the pan and add to your sauce mixture.
Step five: Scramble your egg in the pan
Step six: Add your vegetables into the pan and stir until crisp-tender (Not mushy but not crunchy!)
Step seven: Add in your prepared rice and chicken and stir; then add your sauce mixture and stir until heated through. Add more soy sauce as desired.
Step eight: Enjoy!