Self-Care Sunday and Chicken Fried Rice
I am declaring Self-Care Sunday a success!
I treated myself to some choc chip cookies in Tesco. Couldn't really afford it but hey, £1 isn't going to make that much of a difference to broke-ass, y'know?
I LOVE IT. I also soaked in a very hot bubble bath while my hair was stewing which cranky muscles in my hips and back were very appreciative of. I had Riley singing to me whilst said soaking was occurring.
I cooked chicken fried rice for the first time and it is NOMMY! For the next time, a little less rice and a little more veg & soy sauce but still delicious all the same.
Those few things, combined with just a little bit less pain have me feeling about 50% more llama-like
I thought I'd share the recipe for the Chicken Fried Rice
Prep: 5 minutes
Cook: 15 minutes
Serves: 6
Ingredients
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
Method
To a large non-stick frying pan or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Remove chicken with a slotted spoon (allow oils and cooking juices from the chicken to remain in the pan) and place chicken on a plate; set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.
Thoughts
I would use a little less rice, and some more vegetables and soy sauce but OMG it was in-fucking-credible and I will most definitely be cooking it again. I've got like 3 Tupperware pots of it in the fridge as well!
I treated myself to some choc chip cookies in Tesco. Couldn't really afford it but hey, £1 isn't going to make that much of a difference to broke-ass, y'know?
I LOVE IT. I also soaked in a very hot bubble bath while my hair was stewing which cranky muscles in my hips and back were very appreciative of. I had Riley singing to me whilst said soaking was occurring.
I cooked chicken fried rice for the first time and it is NOMMY! For the next time, a little less rice and a little more veg & soy sauce but still delicious all the same.
Those few things, combined with just a little bit less pain have me feeling about 50% more llama-like
I thought I'd share the recipe for the Chicken Fried Rice
Prep: 5 minutes
Cook: 15 minutes
Serves: 6
Ingredients
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
Method
To a large non-stick frying pan or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Remove chicken with a slotted spoon (allow oils and cooking juices from the chicken to remain in the pan) and place chicken on a plate; set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.
Thoughts
I would use a little less rice, and some more vegetables and soy sauce but OMG it was in-fucking-credible and I will most definitely be cooking it again. I've got like 3 Tupperware pots of it in the fridge as well!