My husband asked me to recreate one of his favorite dishes from a local restaurant. Surprisingly, it was fairly easy to recreate. I’m really glad he asked me to, because it has become one of our favorite go-to meals. Before that, I hadn’t had fried rice before. Weird, right? I would always order other things. It just never appealed to me before. Isn’t it great when you find new foods you love? This is really a great dish, because it not only freezes well, but most of the components can be made ahead of time. I wanted to share it again, because I originally posted it not long after I started my blog (forgive my older photo). I hope you enjoy this dish as much as we do 😀
- 1 cup long grain brown rice
- 1 chicken breast
- 1 bunch scallions (green onions)
- 3 eggs
- 2 ½ Tbsp extra virgin olive oil (plus more for frying eggs and baking chicken)
- 2 tsp. teriyaki sauce
- salt to taste (and for baking chicken breast)
- garlic powder (for baking chicken breast)
#1 Bake the chicken ahead of time. Either a day or 2 ahead and store in the fridge or up to a month or more in the freezer. For best results, chop the chicken up, wrap in freezer paper, and then place in a freezer-safe container. Defrost and warm through, and it is ready to mix into the fried rice. You can cook the rice a day or two ahead of time and store in the fridge, or freeze for longer storage.
#2 Freeze left-overs in portioned freezer-safe containers. This makes great homemade frozen food. For best results, freeze without the egg mixed in.
#3 Serve with a side of green veggies for a complete meal.