Meals Under $1.25: Chicken Fried Rice and Egg Drop Soup
Chef's Note: Leftover beef, shrimp and pork can be used in addition to or instead of the chicken. They all taste great!
If you like Asian food, you are in for a treat! This meal combination will hit the spot without hurting your pocketbook. You will be able to begin your meal with a tasty Egg Drop Soup, followed by a stir fried rice recipe that my husband enjoyed so much he jokingly asked me if I had gone out and gotten Chinese food. I was pleased. He was pleased; and I think you will be too!
Let's first look at our ingredient list. To make the Chicken Fried Rice (serves 4), you will need:
2 cups chopped chicken, or one portion created from hub, Building Meals Under $1.25: Using 10 Pounds Chicken in 5 Recipes to Make 26 Servings
2 T. oil
2 carrots, sliced diagonally
1/2 onion, chopped
4 cups cooked long grain brown rice
2 eggs, beaten
1 T. soy sauce
If you are using a portion that had been frozen, make sure it has been thawed overnight in the refrigerator. Or Thaw using the microwave.
Or use 2 cups leftover chopped, cooked chicken.
Or 2 cups cups chopped Cloverleaf's Rotisserie Chicken.
Chop onions and diagonally slice carrots.
Add cooking oil to the frying pan or wok. (Sesame seed oil is more expensive but will provide a more authentic taste.) I used olive oil.
When oil is hot, add onions and carrots.
Fry until onions are transluscent and edges are starting to brown.
Other vegetables can also be added, such as green peas, sliced squash or snow pea pods. Stir fry for a minute before adding rice.
Add 4 cups cooked rice. Mix well.
Add chopped chicken.
Mix well and continue stirring until everything is heated well.
Push rice mixture away from middle of the pan forming a well. Pour in the two beaten eggs. Begin stirring eggs pulling rice into the egg as you stir; continue until egg is cooked. Mix all together well. Sprinkle mixture with 1 T. soy sauce. Stir well and remove from heat. Set aside while preparing the egg drop soup.
Here is a portion of the chicken fried rice.
Egg Drop Soup
- 4 cups water
- 4 chicken bouillon cubes
- 4 eggs, scrambled
- 4 green onions, green portion only, sliced
Bring water, bouillon cubes, green onions and parsley to a boil. Slowly stir in eggs constantly stirring, causing eggs to string in the liquid. Taste. If not too salty, add as much as 1 t. soy sauce to taste for the real authentic touch. Serve immediately. Serves 4
- chicken = .30 / serving
2 T. oil = .05 / serving
2 carrots = .05 / serving
1/2 onion = .04 / serving
4 cups cooked long grain brown rice = .23 / serving
2 eggs, beaten = .05 / serving
1 T. soy sauce = .05 /serving
Total per serving = $.77
- 4 chicken bouillon cubes = .10 / serving
- 4 eggs = .10 / serving
- 4 green onions = .15 / serving
Total per serving = $.35
$.77 + $.35 = $1.12 per serving
All Rights Reserved
Copyright © 2011 Cindy Murdoch (homesteadbound)
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