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Chicken Fried Rice

Chicken Fried Rice

The other day at work a colleague mentioned that he and his wife had gone the night before out for Chinese-food.

There was an “all-you-can-eat-buffet” and he joked that nothing says more “I love you” than a “Chinese- all-you-can-eat-buffet”.

I thought it was funny, but it stuck with me the whole day and I started to crave Chinese-food.

This recipe can be serve on its own, as it has protein, carbohydrates and vegetables and it is healthier than take-out.

There are a few things you need to prep a day in advance, read on.

This recipe yields 4 servings.


2 medium chicken breast (marinated 24 hours in orange juice, salt and pepper)

2 cups of white rice (steamed-undercooked and freeze)

2 tablespoons of sesame oil

2 tablespoons of tomato paste

3 tablespoons of soy sauce

1 small yellow onion (chopped)

1 cup of frozen peas (thawed)

4 fried eggs

2 tablespoons of chives (chopped)


1. Cube the chicken and cook on high heat toss in: oil and onions.

2. Add tomato-paste, soy-sauce, combine it well and toss in rice, cook 5 minutes.

3. Turn the heat off and add the peas and cover.

4. In a skillet, fry 4 sunny-side-up eggs (one per person)


1. I marinated the chicken with orange juice, because I like the tangy flavor with soy-sauce and tomato paste, but I bet teriyaki sauce would work as best.

2. Always cook the rice (half way) a day prior and freeze, when cooked tossed in the pan with the chicken it finishes cooking without becoming mushy.

3. Some people also add chopped carrots to the fried rice. I’ve cut carrots into thin sliced sticks and added it at the end with the peas.

4. Instead of frying eggs, an omelet can be cooked and then cut into finger size strings and mix in the rice.



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