I think most of us have a few “go to items” that we fix when we need something for dinner and we either don’t have the time or energy or just the “want to” for a full-on cooking party before serving dinner.   A quick choice for me is my version of fried rice.   The night before this dinner,  I had fixed a couple chicken breasts and saved a  small portion of one to add to the eggs for protein in this fried rice dish.


Recipe for Gramma Sherry’s Fried Rice

Regular rice, 3 cups added to 4 cups of water with 2 Tablespoons Chicken Broth Paste

Chicken breast, cut into small pieces

2 eggs to scramble

Vegetables (cabbage, onions, garlic, and carrots)

Sesame oil, butter, and soy sauce

I made the rice up in my rice cooker about an hour before planning to make the fried rice so I could dump it into the glass pan to cool.  (pictured below)

Chop the chicken breast into small pieces.   Scrambled the eggs in butter, remove from pan and cut them into small pieces.  I shred my carrot, chop the onion and garlic and cabbage.   Add sesame oil to the pan and cook the vegetables with a little soy sauce until they soften.  Add chicken and eggs to the vegetables mixing them together well.   Add the rice in three portions, mixing well each time.   Add soy sauce to your taste as you are mixing.   Heat thoroughly.


Rice cooling for fried ricePrepping the veggies for fried riceFried Rice in PanFried Rice Plated


This is an easy mix and match type recipe.   You can substitute any cooked meat you have, or eliminate it all together.   The vegetables can also be changed.   To make this even easier, I have used a bag of coleslaw mix and just sautéed it in sesame oil along with some soy sauce and chicken broth.  Frozen peas are a good addition, also.   And if the flavor of sesame oil isn’t one you care for, any frying oil will do.

Gramma Sherry (4)


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