Chicken Fried Rice

I have to admit I have a problem when it comes to eating out. I love going to the restaurants because someone comes to wait on me and I don't have to do dishes! But, that kills the budget. I decided yesterday I really wanted some fried rice. We had chicken in the house because hubs made some cutlets for work the other day so I was using it up. So, without further adieu here's the recipe. It's pretty close to takeout. Hubs even enjoyed it as leftovers for lunch. And it would be 4 servings if you actually remember to eat during the day and maybe serving some spring rolls on the side. I had two huge bowls because it was all I ate.

Chicken fried rice.

2 chicken breasts pounded, sliced into strips then cut into pieces

Jasmine rice 2 cups dry rice cooked in 3 cups water and a little salt. (extra was for the kids)

Cook these ahead of time then stick in the fridge to cool until dinner time. I used my cast iron skillet to pound out the chicken because Daredevil ran off with the mallet and it's currently in an undisclosed location. I put a piece of saran wrap over it before I pounded it. Then when it was all ready to cook I seasoned it with more salt and some fresh cracked black pepper. And usually when I talk about salt it's kosher. It adds a nice flavor in the cooking. The Morton's just sits in a shaker on the table for anyone wanting more salt on their dish.

When it's time for dinner have ready:

1/2 sliced onion
4 oz. sliced mushrooms (more if you're in the mood)
Green onions sliced
1 cup of peas and carrots (I used frozen)
Chilled rice
Chilled chicken
Several handfuls of bean sprouts washed and drained
3 eggs ready to scramble

In the wok:
lightly spray the very bottom to scramble up the eggs. When they are scrambled and starting to turn golden brown take them out and set aside.

Then add sesame oil. I also added a little canola just to help with the temperature because I'm getting used to the new stove. Probably 1 heaping tablespoon of sesame oil and 1/2 tablespoon of canola oil. Let it get nice and hot. It should smell like nirvana in your kitchen.

When the oil is heated add the onions and mushrooms and start cooking them. Add some more salt and pepper. When they start cooking about 2 minutes then add the chicken. Another 2 minutes, add the peas and carrots, green onions and sprouts. Let it all cook for another 2 minutes or so when things just start to wilt nicely. Then add the egg and rice back in. At this point you'll also start adding soy sauce in. I eyeballed it so I can't tell you how much I added. Probably a tablespoon or two. Add another little bit of salt and black pepper if it's not the level you're looking for (TASTE IT!). If it's good slap that on a plate and call it good. Shouldn't take more than 10 minutes to cook. Add another drizzle of the sesame oil and let everyone add their own extra soy sauce. And I'm probably making this again this week as a flat out vegetable one and going hog wild with the mushrooms, onions and sprouts. Enjoy everyone! Hope you enjoy it as much as we did.