Recipe of the Week: Chicken Fried Rice

Woo-hoo! I love this recipe concocted from a basic plan I found in Parents magazine and my own additions. It’s easy, healthy, can be made-ahead (Todd, are you reading this?) and tastes like takeout. It’s a trifecta perfecta! Here are the star ingredients:

And here’s the recipe:

Heat 2 T. peanut oil in a large skillet and add 3 – 4 c. cooked brown rice that’s been chilled a few hours. (I make the rice the night before, cover and put in the fridge.)

Once the rice begins to brown, add 1 c. chopped cooked chicken (I like to poach several chicken breasts at once, wrap individually and freeze for recipes like this and 1 c. frozen peas.

Stir in 2 T. light soy sauce and 1 T. dark sesame oil. (I have also added some chopped green onion at this stage, too, but you don’t have to. It’s good either way.)

While this mixture is heating through, whisk one egg then add to the skillet, stirring constantly so that the little scrambled bits get incorporated.

Fortune cookies optional.

This is a great recipe for little ones learning to eat table food, as well as big kids. Add some baby carrots and a dish of mandarin oranges to make a whole meal.