Chicken Fried Rice

The trick to fried rice is <leftover> rice. Dead serious.

I cooked this yesterday and left it in the fridge overnight. 

If you’re using bacon, fry that in your wok first. I didn’t go to the trouble of finding GF bacon, so I started with my chicken. 

Pan spray, your stir-fry-sized chichen, and garlic: stir fry is best done over relatively high heat, but that means you’ve got to keep an eye on it!

When the chicken’s done, set it aside and scramble an egg or two.

When that’s done, add in your leftover rice; I used a bag of frozen peas and carrots too. Top it with a good bit of soy sauce.

If you’re gluten free, make sure you are using GLUTEN FREE SOY SAUCE. This is Tamari, a brand made with 100% soy. Most brands have wheat. Check your labels, as always!

I added half a bag of cole slaw mix, because I like the crunch of the cabbage. Once that was all heated through, I added my chicken back in.

And voila! Stir it in, serve it up.

I’m packaging this in my bento boxes for lunches this week. I LOVE homemade stir fry for packed lunches!

CHICKEN FRIED RICE

2 cups rice, cooked ahead and refrigerated overnight

2 slices bacon
2 T minced garlic

1 pound chicken breasts, cut into bite-sized pieces

2 eggs

12oz bag frozen peas and diced carrots

1/2 16oz bag cole slaw mix

GF soy sauce

Fry your two slices of bacon in the wok over medium-high heat. Remove bacon when done, reserving grease. Crumble.

Add chicken to the wok. Stir fry until done; remove.

Scramble the eggs, adding more pan spray if necessary. Add rice and peas and carrots; heat through, topping generously with soy sauce. 

Add the cole slaw mix and reserved chicken and bacon. Stir through till thoroughly heated. Serve.

Servings: 7

Calories per serving: 330

Baked Potatoes: A Week’s Worth of Options

So I was at the theater all day Saturday, which is usually my cooking day.

Easy and quick solution? A bag of Russet potatoes. 

Potatoes get a bad rap, between all the the low-carb folks and all the horrible things we do to them - well, horrible health-wise, at least. I’ll be the first to admit I like a deep-fried potato as much as anyone! 

But to try and keep them lighter and healthy - this bag of Russets were BAKED. A good sized (10oz) Russet baking potato - those are the great big brown ones in the store - only has 150 calories, but has a good bit of fiber and potassium and over HALF of your Vitamin C for the day. (Who goes to potatoes for Vitamin C?

Here are potatoes in their nice little bento boxes for my weeknight dinners with some of my toppings behind them

 

Some of the suggestions:

Pesto + Spinach + Fried Egg + Bacon (I tried that one)

Greek Yogurt + Tomato + Smoked Salmon + Chives (I tried this one too)

Barbeque Sauce + Broccoli + Shredded Pork + Cheddar Cheese (I'll get you my recipe for homemade barbeque sauce one of these weeks - SO easy, and SO much better than anything you can buy!)

Fresh Salsa + Avocado + Pinto Beans + Chili Powder 

Mayonnaise + Lettuce, Tomato, and Onion + Ground Beef + Colby Jack Cheese