When I was on my Food Matters kick, I learned a life-changing way to make fried rice via Mark Bittman. It’s simple, but the results are anything but. Just ask Ellie.
Here, I’ve included a classic recipe with carrots and peas. I’ve also made it with mushrooms and red peppers, which was equally good. In the recipe, you’ll find I give varying amounts for chicken and vegetables. Feel free to scale any of the ingredients up or down to suit your tastes. As long as you follow the process, you’ll have great results. I’ve made it with more vegetables, less chicken and less rice. It turned out really well regardless.
The key to this recipe is prepping all of the ingredients before you start cooking. It all comes together really quickly, so you need to have everything ready before you get started. Even with everything prepped, the last few steps are a bit of a mad dash. Continue reading