Today’s project, Chicken Fried Rice, was chosen by SteakNPotatoes Kinda Gurl. I make fried rice a lot and I was mightily confused by the 1/2 cup of chicken broth in this. It turned it all wet and mushy and I had to really cook it down to get it to be less than soup. I also felt there was just too much chicken for my tastes.
I usually toss in tons of veggies when I make fried rice – peas, carrots, sprouts and sometimes I chop up some cabbage. I usually make mine without meat, but do use egg in it.
Desi posted her link as a comment back on the assignment post for this project, so scroll back to find it.
I have to admit I am itching to try the sauerkraut recipe in October Living. Anyone else?
I left out the stock as I too was confused and i didn’t want it all went. I used less chicken (and that was leftover chicken from a roast the day before). We enjoyed it though – nice and quick and easy. Sauerkraut sounds good!
We enjoyed the chicken in there because it made it more of a hearty meal, and we didn’t need a side item. This was a meal in itself! Here, I’ll post my link below so no one has to go back to the post before! And I didn’t have a problem with it being too wet, thank goodness! Thanks for cooking along 🙂
I would use less chicken next time too. It was easy for sure.
It was fine after I cooked it down a while. It was a very hearty dish. We have lots leftover which is great for lunches.
I admit to altering the recipe a bit. But we liked it 🙂
Sorry. I don’t like sauerkraut. If you pick that one I’ll take that week off!
I wasn’t suggesting it for Martha Mondays. I was just wondering if anyone else was intrigued by the recipe and technique. I may try it.