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Recipe: Chicken, Rice Stir Fry
There are days, when time or mood, do not permit lengthy meal preparation. Those are the days when making a little extra when the situation is right pays off.
For example, when I make rice, I always make enough for four meals as there are two of us to feed, this lasts for two suppers each. Often I season the rice with soy sauce or hot sauce before I put it in an airtight container and place in the refrigerator.
Rice is a staple here so having it handy for two or three days is no problem as it will get used.
We buy very few canned items; however, there are some things that are kitchen essentials such as tomatoes, kidney beans and mushrooms. We both prefer fresh mushrooms to canned, but having a few cans of button mushrooms on hand can be most useful.
The other day I made a garlic ginger scallop dish which was served over rice, as usual extra rice was made. This extra came in handy just last night when scheduling allowed little preparation time. There were two chicken breasts slowing cooing in the slow cooker.
Often I toss frozen chicken breast or legs into the slow cooker with ½ cup of water to make both a chicken soups tock and have either cold chicken legs or breasts handy for quick meals. I was going to save them for later in the week, but then we had a plan change so they became part of supper which also involved the rice.
When cooked the chicken was cooled and cut into small chunks.
Chicken Rice Stir Fry (for 2)
1- can (14 oz) mushrooms, sliced
2- 2 chicken breasts cubed
3- 3 1 cup of precooked rice
4- Dash of soy sauce
5- Black pepper to tatse.
6- Tsp olive oil,
1- put wok or cast iron fry pan on high heat on stove
2- add olive oil or butter
3- add chicken cubes
5- cook 3 minutes
6- add mushrooms
8- cook 2 minutes
9- add rice
11- cook until hot
12- add soy sauce if desired.
Serve, more soy sauce, balck pepper or hot sauce may be added to taste.
This took about 11 minutes to prepare, cook, and serve. A little pre-panning can go a long way when it comes to good meals in a hurry.