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Chicken & Rice Stir-Fry

This is a dish I threw together with what I had laying around, and it actually turned out really delicious! (happens to be the bf’s favorite actually)…which is funny because its pretty simple. I typed it out so I would remember it, but figured I might as well put it in here as well. This serves 2, so adjust the quantities to your liking if you’re having it for a different amount of people.

CHICKEN AND RICE STIR-FRY

You will need:

2 chicken breasts cut into small pieces
1 cup of brown rice (or your rice of choice)
2 or 3 cloves chopped garlic
2 large eggs (scrambled)
frozen broccoli florets (or your vegetable of choice)
salt, pepper, garlic powder, onion powder, cumin, paprika, cayenne pepper (optional)
2 tbsp of Worcestershire sauce
chopped cilantro (optional)
olive oil

Directions:

1. Start cooking the rice in a separate pot. I usually make brown rice, which needs about 45 minutes to cook, so thats why I start it off first. Go by the directions on whatever type and brand of rice you have. I’ll also put about 1 tbsp of butter in with the rice, which is optional.
2. When there is about 15-20 minutes or so left on the rice, start heating your olive oil in a large pan/skillet (or two regular sized frying pans, which is usually what I use)
3. Once the oil is heated (moves around easily in the pan), add the chicken
4. Season the chicken liberally with all the spices. I don’t usually measure them out, so use your best judgement and add more or less of something for your preference. I usually add just a dash of cayenne pepper because I love my food spicy, but you can leave that out.
5. Saute the chicken in the pan for about 10 minutes depending on thickness, flipping over the chicken halfway through. They should end up being very browned.
6. Start cooking the broccoli in a separate pan (follow directions on the packet, cooking times may vary…I usually start mine while the chicken is cooking)
7. After chicken has cooked, remove it from the heat (I usually place it on a plate)
8. Start frying and scrambling your eggs. You can either use a separate pan (if you have a burner available) or the same pan you cooked the chicken with, which is what I’d suggest. Heat more olive oil before frying the eggs if needed.
9. Add the chopped garlic, and, if used, the cilantro and stir in with the scrambled egg. Fry for a minute or so.
10. By now, the rice and broccoli should be done, so transfer those into the pan(s) along with the chicken.
11. Add 2 tbsps of Worchesterchire sauce (or 1 tbsp for each pan) and stir everything together for about 3 minutes, adding a little more olive oil if needed.
12. Enjoy!

Despite the my over-wordy directions, its really not that hard haha. I’ve only done it a couple times, so adjust anything according to your preference. 🙂

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