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The GFCF Recipe Experience - Chunky Chicken Fried Rice

Posted Jul 08 2009 9:35am
Seems like it's leftovers week here at the GFCF Experience!

My kids LOVE rice. They are equally happy having it with some gravy made from slow roasted chicken drippings, as they had this past weekend, as they are with just a simple dollop of Earthbalance CF butter. So when we make rice, we usually make a lot.

We had a couple of cups of rice left over from the weekend and I decided to try something a little different. Between the package of boneless, skinless chicken breasts I found in the freezer, and a craving for Chinese, a recipe was born.

I based this recipe off of one I found at Cooks.com. Much like the Shepherd's Pie, the beauty of this recipe is both its simplicity and its versatility - you can put just about any combination of vegetables in here, or even use turkey breasts or ground turkey. And it was all ready in under 30 minutes!



Chunky Chicken Fried Rice
based on Rosemary's Chicken Fried Rice recipe found at Cooks.com

Ingredients

2 cups cooked white rice
1 1/2 to 2 lbs. boneless skinless chicken breasts, cut into chunks
1/2 cup GF flour
1 tbsp CF butter
2 tbsp olive oil
1 medium onion, diced
1 - 2 carrots, diced
2 cloves garlic, minced
2 eggs, beaten
1 tbsp tamari or GF soy sauce

Heat 1 tbsp olive oil or butter in a large saucepan or wok over medium heat. Add the carrots and onions and saute until the onions just start to brown.

Meanwhile, place the flour in a gallon zippered bag. Add the chicken to the bag, seal the bag, and shake until the chicken in evenly covered with flour. Add the chicken to the carrots and onions and fry until golden brown. Remove the chicken mixture from the saucepan.

Place the saucepan back over medium-high heat and add the remaining 1 tbsp of olive oil. Add the rice and cook, stirring constantly, until the rice is heated through. Add the eggs to the rice and cook, stirring constantly, until the eggs are cooked. Add enough tamari of GF soy sauce to give the rice mixture some color. Add back the chicken mixture, and stir to combine.

Serve and enjoy!

NOTE: If you choose to make the recipe with ground turkey instead of chicken, simply cook the turkey first, and add that to the sauteed carrots and onions, eliminating the dredging with flour.
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