Chicken Fried Rice Oamc Recipes

Steps:

• Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
• Cook egg beaters in skillet till fluffy. Set aside keep warm.
• Saute chicken and onion in same skillet till done about 3 to 4 minutes.
• Add marinade, peas and carrots, and rice. Mix well.
• Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
• Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.

Steps:

• In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
• Mix well.
• Pour into 4 bags (enough serve 4) or less for family size.
• Seal, lable and freeze.
• Thaw bag of rice mixture.
• Heat 1 Tbs oil in a large skillet.
• Dump rice mixture into the skillet.
• Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
• Push rice mixture to the side of the skillet.
• Add 1 Tbs oil to the empty side of the skillet and add the eggs.
• Cook and stir until eggs are thickened but still moist.
• Combine eggs with the rice mixture.
• Turn off heat.
• Stir in soy sauce and pepper.
• Serve.
• *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

Steps:

• Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
• Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
• Serve immediately topped with Sriracha mayo and green onions.

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

Steps:

• --- Freezing Day ---.
• In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
• Mix well.
• Pour into 2 quart size freezer bags.
• Seal, lable and freeze.
• --- Serving Day ---.
• Thaw bag of rice mixture overnight in fridge or run warm water over bag.
• Heat 2 Tsp oil in a large skillet.
• Dump rice mixture into the skillet.
• Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
• Push rice mixture to the side of the skillet.
• Add 1 tsp oil to the empty side of the skillet and add the eggs.
• Cook and stir until eggs are thickened but still moist.
• Mix rice in with egg breaking up egg into bite size pieces.
• Turn off heat.
• Stir in soy sauce and pepper.

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.