Chicken Dinner for the Soul: Chicken Fried Rice

So this is a yummy and healthy dish. My cooking intention these days is veggie, protein, starch; comforting; simple; healthful; and as few pans and dishes as possible.

Chicken Fried Rice

I adore my rice cooker. You throw in rice and liquid and it always turns out perfectly. Main thing is, get the rice going early 'cause it does take a while to cook. I made about 4 cups.

I used 2 big cans of canned chicken, which I opened right away..so the kitties could have their highly anticipated (and not at all a patiently waited for) chicken juice.

Now the veggies can be kinda anything. This is a great meal to clean out your produce drawer. I used celery, onions (I add onions and garlic in large quantities to almost every savory dish I bake. See my garlic trick below), green bell peppers, and carrots.

Now another appliance I adore is my food processor. I used the slicer to put my veggies through.

In olive oil, I sauted the veggies. I used a wok to cook in.

I also added in some greens after the veggies were al dente which is a perfect way to get your salad in. They will wilt and blend in nicely.

I added some Maggi Jugo Seasoning Sauce or Soy Sauce, Garlic Powder, Seasoning Salt.

I put veggies in a bowl and set aside.

In olive oil, I scrambled 6 eggs, then added more Maggi Jugo Seasoning Sauce or Soy Sauce, and Seasoning Salt. Then I crumbled and threw in the drained chicken.

When rice was done, I added it and the veggies to the egg/chicken mixture, fried it up some on high, adding a little more olive oil, and stirring consistently, and double checked the seasoning. My meal was ready, an entire meal right there in one pan. Serve in bowls with hot mustard and soy sauce.


* My Garlic Trick: Take a bulb or 2 or 3 of  Garlic, the entire bulb, not individual cloves. Do not peel. Just put the Garlic on a sheet of aluminum foil and drizzle with olive oil. Close up foil over Garlic and put in a 350 ° oven for 30 to 40 minutes. Let cool some, the Garlic should just slide out of skin, and be able to be mushed with a fork. Sometimes I add a little water as I'm mashing to make a thin paste. Then I add it to my dish and mix well.

Illustration here: http://pin.it/H9dV590