sherry's fried rice

Recipe by
Joshua Brown
Snellville, GA

My wife and I love chicken fried rice, but we also do not like peas, which seems to be a universal ingredient in restaurants and frozen store-bought versions. So I asked her what veggies she wanted in it, and I custom-made chicken fried rice for her. Posting mostly so I don't forget the ingredient amounts.

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yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For sherry's fried rice

  • 4 c
    cooked long-grain white rice
  • 1 1/2 c
    cooked chicken, diced
  • 2 c
    fresh broccoli florets
  • 6
    green onions, white & light green part, sliced thin
  • 2 lg
    eggs, slightly beaten
  • 2 Tbsp
    soy sauce, or to taste
  • 2 tsp
    butter
  • 1-2 Tbsp
    minced garlic, or to taste
  • 1 Tbsp
    oil of your choice

How To Make sherry's fried rice

  • 1
    Put a 3-quart saucepan of water on to boil. Chop fresh broccoli florets into bite-sized pieces. Add the broccoli and boil for 2 minutes. Remove from heat & drain.
  • 2
    Heat the oil in a wok or large frying pan over medium-high heat. Add the onions and garlic and stir for 30-40 seconds. Add the broccoli, and continue stirring for 2 minutes. Add the chicken. Stir for another 2-3 minutes. Add in the rice and stir for an additional 3-4 minutes.
  • 3
    Lower heat to medium-low. Move the rice mixture from the center, making a 4-5 inch circle. Melt the butter in the center. When melted, pour the eggs into the butter. Gently stir the eggs until almost set, then stir them into the rice.
  • 4
    Remove from the heat and stir in the soy sauce. Then serve it forth!

    Note: I sometimes add other veggies at Sherry's request, such as celery, mushrooms, or carrot dices. You can, of course, do the same.

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