Better-than-Takeout Chicken Fried Rice

When someone says Italian food,  you think pizza, pasta, risotto, olive oil, pesto, mozzarella etc.,  right? When I lived in Italy, I consumed all of the above, day after day.   It was delicious and admittedly a tad monotonous #firstworldproblems.  My darling roommate, K, wasn’t as concerned with ingesting as much authentic Italian cuisine as I was: enter chicken fri-ri (as the Italians called it.) K would often stop at by our neighborhood Chinese restaurant (really the only one we ever saw in the city) to pick up her fri-ri to go. Dinner time was a fun time in our apartment with some combination of the ten of us eating dinner around our long kitchen table.  Everyone, but K, would be eating some variation of pasta or pizza,  while she tucked into her beloved “Italian” fri-ri. So…this one is for my dear friend K.  Onto the food!  Fried rice is best when made from leftover rice that has been allowed to sit for a day after you cook it.  I had basmati rice leftover from a takeout meal – perfect for a recipe like this.  I threw in the vegetables that I had on hand but you could go a more traditional route with peas, shallots and carrots if you like!

This recipe was inspired by Take Out, Fake Out: Easy Chicken Fried Rice from Iowa Girl Eats. 

To buy:

  • 2 cups prepared rice
  • 2 chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
  • 1 onion, chopped (i put all the veggies except the spinach in my mini-food processor to make it quick and easy)
  • 2 cups spinach
  • 1 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 eggs
  • 2 tablespoons red curry paste
  • 2 tablespoons sesame or olive oil
  • 2 tablespoons soy sauce

Better-then-Takeout Chicken Fried Rice: (serves 3)

    • whisk eggs and set aside
    • heat 1 tablespoon oil in a skillet over medium heat
    • add chicken cooking for about 10 minutes before setting aside
    • heat another tablespoon of oil in the skillet
    • add chopped vegetables and garlic, cooking until tender for about 5 minutes
    • push vegetables to the side of the skillet and add eggs into the center, scramble
    • add cooked chicken, rice, curry paste and soy sauce to wok, stirring
    • throw in your spinach and cook until it wilts down
    • add salt and pepper to taste