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