I do most of the cooking in our house, but when I have a hankering for Chicken Fried Rice, I leave that one to my husband. I’ve mentioned before that he is 1/2 Mexican. Well, I’m not sure if I have also mentioned that he is 1/2 Japanese. So really the best of both culinary worlds if you ask me.
I wrote in my Sesame Chicken post that I had recently broken-in a new wok. This Chicken Fried Rice is another recipe perfect for those of you who love a reason to get the wok out.
Let me tell you a love story.
Once upon a time, my father-in-law, Rudy Sr., was in the Army. He was stationed in Okinawa, Japan. One day, Rudy Sr. saw a beautiful Japanese girl with flawless skin. She was laughing with her friends and wearing a kimono and a cherry blossom in her hair. Their eyes locked and even though she didn’t speak English, they fell in love. They married and he whisked her off to the United States where they had five beautiful children. And they lived happily ever after. The end.
I’m sure part of that is just my imagination (e.g., kimono/cherry blossom) but I am so fascinated by the fact that Kiyoko didn’t even speak English! How did that work? Some kind of made up sign language? However it worked out, it worked out. And I think it is so romantic.
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Ingredients Needed for Chicken Fried Rice:
- Coconut oil
- Salt and pepper
- Chicken breast
- White rice
- Soy sauce
- Peas (optional)
Kitchen Tools Needed for Chicken Fried Rice:
- Rice cooker (This one is the absolute best! We use it at least twice a week and have gifted it to others.)
- Wok spatula
- Small bowl
- Cutting board
- Measuring cups
- Measuring spoons
- Spider strainer or slotted spoon
Another story my husband tells is how when they were growing up, Kiyoko used her chopsticks to cook everything like they were an extension of her hand; from stirring noodles to scrambling eggs… Heck she probably even flipped burgers with them! There goes my imagination again. But I’m sure she used them to make this Chicken Fried Rice .
Tips from the hubby:
- Try to cut the veggies and the Spam all the same size so they cook at the same rate.
- Make sure you add the egg very last, after the soy sauce is already soaked into the rice. Otherwise, your egg will turn brown.
I hope you love this recipe as much as we do. If there are other veggies you love and want to try here, do it! Then come back and let me know what you did differently!
- 4 tbs coconut oil
- 2 eggs beaten
- salt and pepper to taste
- 2 lbs chicken breast cubed
- 1 medium yellow onion diced
- 2 large carrots peeled and diced
- 4 cloves garlic diced
- 4 scallions diced
- 4 oz Spam diced
- 4 packed cups white rice cooked and cooled
- 3/4 cup soy sauce
- 1/2 cup frozen peas optional
Heat your wok to medium heat and add a tablespoon of the coconut oil. Allow the oil to heat for a minute or two.
Add the beaten egg, salt and pepper, and cook as desired. Set aside.
Add 2 tablespoons coconut oil, allow to heat, and add the chicken.
Salt and pepper the chicken and cook until done. Set aside.
Add the remaining tablespoon of coconut oil and allow to heat.
Add the onions, carrots, and garlic and cook for a few minutes.
Add the scallions and Spam and cook for a few more minutes. (If adding peas, this is the time to add those too.)
Add the rice, chicken, and soy sauce. Toss until the rice is coated with the soy sauce.
Add the scrambled egg and mix well.