Oriental Fried Rice, Seasoned Chicken, and Root Veggies
"My wife, who likes to eat "light," is always asking me for more dishes like this one. I spun this blend off my regular fried rice recipe and its one of the few dishes that we both really love. You could vary the fresh vegetables to use up whatever you have available but the cabbage is sort of necessary. Some folks might like to add a chopped bell pepper to the vegetable blend. Use either light or dark meat chicken. I've given very detailed directions so you shouldn't encounter any big problems. My start-to-finish time on this one is very approximate. With this recipe, (which is really 3 little recipes combined), it sort of "takes however long it takes". The serving sizes are large. I hope you enjoy it!"
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 cup white rice, long-grained, uncooked
- 2 2⁄3 cups water
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 2 cups sweet onions, julienned
- 2 large eggs, room temperature, slightly beaten
- 2 1⁄2 tablespoons soy sauce, divided
- 1⁄2 teaspoon table salt
- 2 tablespoons canola oil
- 2 cups chicken, boiled until tender, deboned
- 1 tablespoon malt vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil (optional)
- 1 cup cabbage, roughly chopped
- 1 cup celery, peeled and roughly chopped
- 2 cups carrots, peeled and roughly chopped
- 1 medium onion, peeled and roughly chopped
directions
- Cook the rice: over high heat, boil the water and add the butter and salt. Into the boiling seasoned water, add the rice and stir for a few moments until it ceases to clump and stick to the pan, then reduce the heat to low and cover. Check the rice a time or two over the next 10 minutes and stir, returning the cover each time. When it has absorbed all the water and is tender, it's done (about 12 minutes total). Set aside to cool.
- Cut the boiled chicken pieces, (boiled, skinless, in plain water for about an hour and then de-boned), into consistent-sized bites and place into a medium mixing bowl. Sprinkle on 1 tablespoon of the soy sauce, the malt vinegar, and the granulated sugar. Stir carefully, cover with cling wrap and set aside for a few minutes.
- Place the cabbage, celery, carrots, and the roughly chopped medium onion in a vegetable steamer and steam them until they reach desired tenderness, OR, sautee these vegetables in a skillet or wok, (using the optional vegetable oil) until they are tender, (about 8 minutes over medium-high heat). Set the cooked vegetables aside in a covered container where they'll stay warm.
- Over high heat, add the canola oil to a wok, (or a large skillet), and then sprinkle in the 2 cups of julienned sweet onions. Cook them until they are brown, (about 5 minutes), and then stir in 2 cups of the cooked rice, (save the extra rice for another dish). Fluff up this blend for a minute or so with a large spoon.
- Next, add the table salt and 1 tablespoon of the soy sauce to the eggs and blend for a moment with a fork or spoon. Then add the egg blend to the rice, (still over high heat), and stir frequently until the eggs are done (about 1 minute). Turn off heat. Sprinkle the final 1/2 tablespoon of soy sauce over this blend and set aside.
- To serve, plate up some of the fried rice, spoon some chicken over it and then top with the desired amount of vegetables. More soy sauce should be available at the table for those who desire it.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
