Japanese Fried Rice

Japanese fried rice is one of my favourite side dishes. You can also eat it as your main meal. My daughter loves to make this recipe and its so easy that you can too. It is perfect when you have left over rice and/or chicken from the night before as it saves steps. Get help chopping vegetables and using the stove if needed. This recipe was modified from a recipe found on thespruce.com

INGREDIENTS
  • 2 cups steamed Japanese or jasmine or long grain rice
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrots
  • 1/3 diced chicken (optional)
  • 2 eggs, beaten
  • 1/2 tsp garlic salt
  • 1 tsp chicken bouillon powder
  • 1 1/2 tbsp soy sauce
  • 2 tsp vegetable oil
INSTRUCTIONS
  1. Cook rice according to directions on package. Set aside.
  2. Heat 1 tsp of oil in a wok or large frying pan on high heat.
  3. Scramble eggs in wok quickly, then remove the eggs from the wok onto a plate, set aside.
  4. Add another 1 tsp of oil to the wok and heat on high heat.
  5. Saute vegetables and chicken until softened, approx 2-3 min.
  6. Sprinkle the garlic salt and chicken bouillon into wok. Mix.
  7. Add rice to the wok and stir while cooking approx 2 min.
  8. Add the scrambled egg from step 3 to the rice and mix well.
  9. Turn heat down to low, and pour in soy sauce and stir quickly.
  10. Turn off heat and Serve hot
Tips: You can use left over rice and chicken from the night before. Makes 4 one cup servings.

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