My bible study was doing a dinner club tonight, where we get together to eat and share the recipe for the meal. Of course, with the whole allergy diet thing, I knew finding something both easy to make and delicious for normal people would be a challenge, but I think I’ve made a winner with this homemade chicken fried rice. I love it because it’s so versatile; you can change the vegetables, the oil, the kind of rice, the meat, even the spices and it will still taste amazing.
Chicken Fried Rice
Cook time: 30 minutes Serves: 2
1 chicken breast
1 c. chicken stock
½ c. uncooked rice
2 medium carrots
½ c onion, diced
1 serrano pepper, diced
2 cloves garlic, minced
1 TBSP butter or ghee
2 TBSP soy sauce, or to taste
In a small pot, boil the chicken stock on high heat. Once boiling, reduce heat to low, add rice, cover, and simmer for 20 minutes.
While the rice is cooking, peel your carrots and cut into thin slices and cut the chicken into bite-sized pieces. Add chicken pieces, carrot slices, onion, garlic, pepper, and half the butter and soy sauce to a large skillet. Sauté until chicken is cooked through and carrots are crisp-tender, about 10-15 minutes, depending on size of chicken pieces.
Once rice is cooked, add to skillet with remaining butter and soy sauce. Sauté for about 5 minutes to meld flavors. Taste some of the rice and add more soy sauce if necessary. Remove from heat and serve immediately.
To make this dish healthier, use brown rice and substitute coconut oil for the butter.
Rotisserie chicken, skin on, is a great time-saver for this dish and adds delicious flavor.
If serrano peppers are too spicy, use a pepper powder and season to taste.
For gluten free or yeast free diets, substitute Bragg’s Liquid Aminos for the soy sauce.
You can add any vegetables you want to this dish; it’s very versatile.