Chinese New Year Rice

"My mom has made this recipe for many, many years and is always a family favorite. A few years ago, my mom sent this in to a magazine contest and it was published in their yearly cook book!"
 
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photo by mums the word photo by mums the word
photo by mums the word
photo by mums the word photo by mums the word
Ready In:
50mins
Ingredients:
9
Yields:
1 wok
Serves:
8-10
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ingredients

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directions

  • Marinate chicken in a drizzle of soy sauce and sprinkle with lemon pepper and garlic salt.
  • Heat oil in a wok and cook chicken until lightly browned. Remove from wok.
  • Stir fry broccoli in oil, garlic, and a drizzle of soy sauce. Remove from wok.
  • Stir fry carrots in oil, garlic, and a drizzle of soy sauce.
  • Return chicken and broccoli to wok and add rice.
  • Add 3 tbsp of soy sauce and pepper and mix until rice is thoroughly coated and is a light brown.
  • Add additional soy sauce to taste.

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Reviews

  1. We really enjoyed this fried rice. I wasn't sure if the rice was to be cold or hot, so I cooked the rice earlier in the afternoon and it was just warm when I added it to the frying pan. (Usually when I make fried rice the recipe calls for cold rice.) My daughter insisted that I add a scrambled egg to her portion of the rice so that it was just like a restaurant. I can definitely see substituting the chicken with pork or shrimp, and even changing up the veggies. A great recipe for cleaning up the odds and ends in the fridge too. Made for Spring PAC 2013, thanks for the recipe.
     
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Tweaks

  1. We really enjoyed this fried rice. I wasn't sure if the rice was to be cold or hot, so I cooked the rice earlier in the afternoon and it was just warm when I added it to the frying pan. (Usually when I make fried rice the recipe calls for cold rice.) My daughter insisted that I add a scrambled egg to her portion of the rice so that it was just like a restaurant. I can definitely see substituting the chicken with pork or shrimp, and even changing up the veggies. A great recipe for cleaning up the odds and ends in the fridge too. Made for Spring PAC 2013, thanks for the recipe.
     

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