Chicken fried rice with unusual marinade recipes

Pictures: The Golden Cookbook

Ingredients:

For the marinade:

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  2 boneless skinless chicken breasts

  
  


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  Lemon pepper to taste

  
  


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  Garlic powder to taste

  
  


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  Salt to taste

  
  


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  Juice from one lemon

  
  


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  1/3 cup soy sauce

  
  


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  1/3 cup brown sugar

  
  


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  1/3 cup water

  
  


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  1/4 cup olive oil

  
  


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  1 tablespoon of minced garlic

  
  

For the rice:

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  2 cups cooked jasmine rice (The rice is better if you make it the day before and let it dry out in the refrigerator over night)

  
  


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  1/4 cup soy sauce (more or less to taste)

  
  


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  Salt to taste

  
  


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  Pepper to taste

  
  


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  2 teaspoons sesame oil

  
  


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  1 teaspoon minced garlic

  
  


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  1 bag of frozen vegetables

  
  


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  1 teaspoon butter

  
  


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  4 eggs

  
  

Notes:

For a healthier recipe, use coconut oil instead of sesame oil. You can’t cook it as hot, but it still tastes good. It has a different taste since the sesame oil does have a distinct taste to it. You can also remove or substitute the butter. Its only purpose is to give the dish additional flavor. It’s not necessary. Use low sodium soy sauce as well.

Method:

• Season chicken with lemon pepper, garlic and salt. Rub into the chicken so it is nicely covered. For an extremely seasoned chicken, use a large amount of lemon pepper. I think I covered almost every inch in lemon pepper since I rather be over seasoned than under seasoned.


• In a small bowl, stir together remaining ingredients for the marinade until dissolved. Place chicken with marinade in a plastic bag. Refrigerate for a couple hours or over night for most flavor. Be sure to check it on occasion and squish around the marinade to coat the chicken.


• While the chicken is marinating, prepare the rice. Cook it if you are not using day-old rice. For the purposes of this recipe, I will skip over how to cook rice and assume it has already been cooked.


• Melt the butter and sesame oil in a skillet or wok over medium high heat.


• Add the eggs and whisk until lightly scrambled. You still want them to be slightly runny.


• Add the rice. Mix in with the eggs. Season with salt and pepper, and add soy sauce.


• Stir continuously until rice begins to brown and the moisture evaporates. This should take about five minutes.


• Add vegetables. Stir until combined.


• Add a bit more soy sauce and salt and pepper to taste if you prefer a more seasoned fried rice.


• Turn down the heat to low and set aside.


• After the chicken is finished marinating, cut into bite-sized pieces.


• In a separate skillet, add the chicken and marinade mixture. Cook over medium high heat until chicken is no longer pink in the center and the juices run clear.


• Add chicken and remaining marinade to rice. Stir to incorporate.


• Add some additional butter and soy sauce if you would like. It will give the rice and chicken more flavor. Salt and pepper once more.


• Let sit for another couple minutes.


• Turn off heat and serve immediately.

Enjoy!

Submitted March 12, 2015 at 09:03AM by egolden14 http://ift.tt/1wwwDZz recipes