Sundried Tomato Fried Rice

I love take out Chinese food. When I order it, I have to get both noodles and fried rice. Of course when you order Chinese food, you get such an enormous amount — but the leftovers almost taste better the next day. Well, upon going through college and moving out on my own, getting take out all the time wasn’t in my budget. So I learned to make my own fried rice, watching the way my mom did it one time. I took her idea and ran with it. What I came up with is my favourite thing to cook EVER. It’s super easy, and really, really inexpensive to make. I always make it when I have like a week till my next pay cheque, and all I have is chicken and rice in the cupboards. So I thought I’d share, for those on a budget!

I prefer to use chicken thighs. They are cheaper than breasts and I find the squishier, chewier texture of thighs better in this recipe than a chicken breast, but it’s up to you or whatever happens to be in your freezer. I also make an enormous amount, because it is so good the next day in a wrap, and I’ll eat it all week till my glorious pay day! Feel free to cook less rice and adjust accordingly, but I recommend using as many veggies as you can spare. The more the better.

Sundried Tomato Fried Rice

Chicken breasts or thighs
1/4 cup Kraft Sundried Tomato Dressing
2 cups brown rice
Half a red onion, diced
4 cloves garlic, finely diced
2 heads broccoli, chopped
Half red bell pepper
More Kraft Sundried Tomato Dressing
1 cup frozen peas
2 egg

Optional ingredients: Celery, snow peas, carrots, corn, etc.

Thaw chicken, and marinate for a few hours in dressing, or overnight. This step is optional, but makes for better flavour. Cook rice according to package directions.

In a large frying pan or wok, saute chicken over medium-high heat until brown and cooked, but not overdone. Add garlic, onion and celery (if using). Saute until onion is clear and celery can be broken with your spatula. Add broccoli, red pepper and any extra vegetables you are using, except for frozen peas. Add a few tablespoons of dressing. Cook until broccoli is soft. 

Add cooked rice, peas and egg, plus another half cup dressing, or to taste. I use quite a lot, usually about half a bottle of dressing for this entire recipe. Cook until peas are hot, stirring often to prevent rice and eggs from burning on bottom. 

Serve warm. This rice is great in a tortilla for lunch the next day.


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