CHICKEN FRIED RICE WITH MAPLE SOY SAUCE

Amarante

Wed, Sep 13 2017, 9:42 pm

This is easy, inexpensive and like the writer says, uses up leftovers. Best results if you use cold rice. From a cookbook called From Freezer to Table so freezes well and can easily be scaled up.

CHICKEN FRIED RICE WITH MAPLE SOY SAUCE

Excerpt From: Polly Conner & Rachel Tiemeyer. “From Freezer to Table

A version of this fried rice has been in our menu rotation for years. But after testing this particular recipe, I texted Polly, “I want to face-plant into this pan of fried rice!” Not only does it taste ah-mazing, but as busy moms, we love one-dish wonders that can use up leftovers and clean out the fridge. Plus, picky kids and adults go for the bounty of finely chopped veggies in this one because of the salty-sweet sauce that coats (and camouflages) all the nutritious ingredients. Leftovers are even better the next day. —RACHEL

Yield: 4–6 servings

Olive oil or avocado oil
½ pound boneless, skinless chicken breasts, diced
Salt and ground black pepper
3 eggs, lightly beaten
¾ cup finely chopped broccoli
¾ cup finely chopped carrot (about 1 large carrot)
2 cloves garlic, minced
½ cup frozen peas
¼ cup sliced scallions or chopped fresh chives
4 cups cooked brown rice
Maple Soy Sauce (recipe follows)

1. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Season chicken lightly on all sides with salt and pepper to taste. Stir-fry the chicken until no longer pink and the juices run clear, about 4 minutes. Remove chicken and set aside.

2. Add more oil to the pan, if needed. Pour the eggs into the pan. Cook, stirring occasionally, for 1 to 2 minutes, or until set. Remove the eggs from the pan and set aside.

3. Wipe the pan out, if needed. Add 1 tablespoon oil to the pan. Add the broccoli, carrot, and garlic and season to taste with salt and pepper. Stir-fry for 4 minutes, or until tender. Add the peas and scallions or chives and stir-fry for 1 minute.

4. Add the rice to the pan. Stir-fry for about 3 minutes, or until heated through. Stir in the reserved chicken and eggs. Drizzle with the Maple Soy Sauce and toss to combine. (Freezing instructions begin here.)

Maple Soy Sauce

¼ cup naturally brewed tamari soy sauce (recommended: Kikkoman brand)
3 tablespoons pure maple syrup
2 tablespoons unsalted butter
1 tablespoon dried onion flakes
⅛ teaspoon red-pepper flakes (optional; can add more to taste)

MAPLE SOY SAUCE

In a small saucepan, bring the soy sauce, maple syrup, butter, onion, and red-pepper flakes (if using) to a boil. Reduce the heat and simmer for 2 minutes.

Freezer Meal Instructions

TO FREEZE: Prepare as directed, fully cool, and then freeze flat in a gallon-size freezer bag.

TO PREPARE FROM FROZEN: Thaw in the refrigerator overnight or place in a microwave-safe bowl and thaw in the microwave using the defrost setting. Warm gently in the microwave or in a skillet over low heat, stirring occasionally.

GOES WELL WITH

Pot Stickers

Excerpt From: Polly Conner & Rachel Tiemeyer. “From Freezer to Table.” iBooks.