Both the Loon and I love chicken fried rice. And you’ll love this easy chicken fried rice recipe!
There is a great Chinese restaurant on the Upper West Side of Manhattan called The Cottage that we used to eat at while we were attending the American Musical & Dramatic Academy (AMDA) in 1989 and 1990. Us, and all of our AMDA friends, frequented this establishment because not only was the food really good, but it was also inexpensive, and most importantly, they served free white wine (and not just a glass…as much as you wanted…well, they would cut you off if they felt you had enough). For us students who rarely had any spare cash to spend, this kind of eating / drinking joint was perfect.
Growing up in the 70s and 80s in the Dallas / Fort Worth area, I got very little, to no exposure to Asian cuisine. It just wasn’t around. That’s not the case now, but when I was a kid, I had never heard of General Tso’s Chicken, sesame beef, or chicken fried rice.
Since chicken fried rice was one of the cheapest dishes on the menu at The Cottage, it was the first dish I ordered. Wow! I loved it. (And went really well with the free, cheap white wine). Even now, over 20 years later, The Cottage is still going strong on the Upper West Side of Manhattan. Every now and then, a bunch of us AMDA grads will meet there and enjoy the great food, and of course, the free wine.
I came up with this recipe one week-night when The Loon was starving, but I didn’t feel like spending loads of time in the kitchen. This is easy to make, and can the recipe can be doubled so you’ll enjoy Chicken Fried Rice all week long. The other great thing about this recipe is that you can add all types of other ingredients, based on your likes. Such as peas, shredded carrots, Asian mushrooms…you can also substitute shrimp or pork for the chicken. Have fun! And Enjoy!
2 tablespoons of olive oil or vegetable oil
2 medium sized yellow onions, chopped
4 chicken breasts, boneless and skinless, chopped into small, bite-size chunks
Salt and Pepper, to taste
2 boxes of Herb and Butter Rice-a-Roni
1 tablespoon of butter
4 eggs, slightly beaten
¼ cup of soy sauce
1 tablespoon of chopped scallions (green onions)
1 tablespoon of sesame seeds
Heat oil over medium-high heat in large skillet. Add onions and cook for about 8 minutes, or until soft. Add chicken and season with salt and pepper. Continue cooking until chicken is fully cooked (about 10 more minutes). At this point, if extra liquid has accumulated, tilt the skillet to the side, and remove excess liquid with a large spoon.
In another skillet, make the Rice-a-Roni according to instructions on the box.
As the chicken and rice are nearing completion, heat a small, non-stick skillet and add the butter. Once melted, as the eggs, and scramble. Season with salt and pepper.
Once the chicken, rice and eggs are done. Mix them all together (this can be done by adding the chicken and eggs into the skillet with the rice. Or, mix together in a large dish.
Add the soy sauce and thoroughly mix. Garnish with scallions and sesame seeds.