TAKE OUT HOME FRIED RICE

EASY Take-out Home Fried Rice:

Forget take out! This easy recipe can be adjusted to your families liking! Simply, swap, omit and add whatever you feel. Enjoy!
                                                       

Ingredients

- 1 c. brown rice
- 2 c. water
- 12 oz. boneless, skinless chicken breasts cut into 1-inch pieces
- 1 TBL soy sauce
- 1 tsp rice vinegar (or substitute chicken stock)
- 1/4 tsp black pepper
- 1 1/4 tsp Asian sesame oil; separated (optional)
- Canola oil or oil of choice
- Veggies of choice! Fresh OR frozen 
- 1 egg; slightly beated. (additional eggs if desired for topping)

(suggestions: snow peas, carrots, corn, and peppers OR a frozen stir-fry combo, if on hand).  Other options include: cashews or peanuts

• Directions:
• RINSE THE RICE. RINSE IN FINE-MESH STRAINER UNDER COOL RUNNING WATER TO REMOVE ANY STARCH ON THE OUTSIDE OF THE RICE, SET ASIDE. 
• BRING RICE IN THE WATER TO A BOIL IN A 2 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, LOWER HEAT TO LOW, COVER THE PAN AND SIMMER. CHECK THE RICE AFTER 20 MIN. WHEN THE RICE IS FINISHED COOKING ALL LIQUID WILL BE ABSORBED AND RICE WILL BE TENDER.
• FLUFF RICE WITH A FORK AND SPREAD ON A BAKING SHEET. REFRIGERATE WHILE YOU PREPARE THE REST OF YOUR INGREDIENTS.
• MARINATE THE CHICKEN IN SOY SAUCE, VINEGAR, PEPPER AND SESAME OIL (IF USING). MARINATE FOR 5-10 MIN WHILE YOU PREPARE VEGGIES.
• COOK MEAT FOR 6-8 MIN OR UNTIL COOKED THROUGH. REMOVE FROM PAN. HEAT 1-2 TBL OIL AND VEGGIES AND COOK UNTIL DESIRED DONENESS.
• STIR-FRY AND COMBINE; ADD THE CHILLED RICE TO THE VEGGIES. SEASON WITH SOY SAUCE, SESAME OIL, SALT AND PEPPER. LOWER THE HEAT, PUSH THE RICE TO ONE SIDE AND SCRAMBLE THE EGG IN THE CENTER OF THE PAN. TOSS TO COMBINE. ADD THE CHICKEN AND NUTS. TOP WITH FRIED EGG IF DESIRED. ENJOY!