Chicken Fried Rice

Source: Bella's Bistro

I got this recipe from a fellow May Nestie. Some of her stuff is "out there" for H and I, but this recipe was right up our alley.

Ingredients

• 4C Cold prepared rice, loosened/crumbled (used brown rice)
• 4T Olive Oil
• 1Lb. Chicken, chopped into bite size pieces
• 1 Small White Onion
• 2C Veggies of your Choice (used a frozen stir fry veggie medley)
• 1t Sriracha Sauce (omitted)
• 3-4T Low Sodium Soy Sauce
• 3/4t Garlic Powder
• 2 Eggs, beaten (used 3)
• 3 Scallions, trimmed and chopped

Preparation

• In a hot non-stick wok, heat 1 Tbsp oil. Over medium-high heat, add onions and veggies and saute until softened.
• Add chicken and cook until mostly done (will still be a little pink the middle). This way, you don’t overcook the chicken.
• Add Siracha sauce to season veggies.
• Add crumbled rice and drizzle with remaining oil and soy sauce. Add garlic powder.
• Stir rice until even in color and all rice has soy sauce on it.
• Stir occasionally, while allowing rice to warm up.
• Make a well in the middle of your wok and pour in beaten eggs, scrambling the eggs while incorporating more and more rice.
• Add chopped green onions. Continue to heat rice until egg is fully cooked.
• Season with salt & pepper as desired.

Next Time- This turned out kinda blah. So after speaking to Bella, we agreed that it is most likely a combination of omitting the Sriracha Sauce and using brown rice. So I'm not writing this recipe off, I'll just have to stick closer to the original recipe.