Dinner in 30… Strip Chicken Fried Rice

Guyanese Style strip chicken fried rice

If you’ve got 30 minutes, then you’ve got dinner!

A few nights ago, I roasted a whole chicken for dinner. My hubby had the leg and thighs for dinner and then lunch the next day and I had the wings. So now, I’m left with the two breast. Usually when this happens, I make chicken salad or cut the breasts into cubes and freeze for chicken noodle soup. This time I had a craving for some Guyanese style strip chicken fried rice. Simple, quick and easy deliciousness. Since the chicken breasts are already cooked, this dish came together in no time. I used the pan drippings from the roasted chicken as the stock to cook the rice with. I usually use this for gravies and soup, but thought that it would probably bring a lot of flavor to the rice, and it did!

So here’s my recipe…

To cook the rice I used the pan drippings from when I roasted the chicken the night before (but you can use store bought chicken stock).My stock has: White wine, onions, garlic, celery, old fashion whole grain mustard, honey, salt, pepper, oregano, carrots, thyme (that I seasoned the chicken with).I added the stock, then 2 cups rice, then 4 cups water. Bring water to a boil on medium heat, then reduce to simmer until rice cooks.

To cook the rice I used the pan drippings from when I roasted the chicken the night before (but you can use store bought chicken stock).
My stock has: White wine, onions, garlic, celery, old fashion whole grain mustard, honey, salt, pepper, oregano, carrots, thyme (that I seasoned the chicken).
Add the stock to a large saucepan, then 2 cups rice, then 4 cups water.
Bring water to a boil on medium heat, then reduce to simmer until rice cooks.

Prepare the other ingredients while the rice cooks…

I am using the two chicken breasts from last night's dinner, about 1 cup of frozen mixed bell peppers and 1 1/2 frozen mixed vegetables.Since the broth used to cook the rice is so flavorful I am only using garlic, salt and pepper to season these ingredients and a bit of soy sauce.

I am using the two chicken breasts from dinner a few nights ago (shredded into small pieces), about 1 cup of frozen mixed bell peppers and 1 1/2 frozen mixed vegetables.
Since the broth used to cook the rice is so flavorful I am only using garlic, ginger, salt and pepper to season these ingredients and a bit of soy sauce.

Cooking the remaining ingredients…

First, I sauteed the chopped garlic in about 2 tbsp oil on medium heat. Then, I added the frozen peppers and the frozen veggies. Followed by about 1 tsp salt, and a pinch of black pepper. Once the veggies and peppers cooked, I added about 1/4 cup of soy sauce and continued to saute on high heat. Finally, I added the shredded chicken breasts and tossed together.

First, saute the chopped garlic in about 2 tbsp oil on medium heat.
Then, add the frozen peppers and the frozen veggies. Followed by about 1 tsp salt, a pinch of black pepper and 1 tsp of fresh ginger finely chopped.
Once the veggies and peppers cooked, add about 1/4 cup of soy sauce and continued to saute on high heat.
Finally, add the shredded chicken breasts and toss together.

Bringing it together…

Saute the chicken and veggies for an additional 5 minutes to bring the flavors together. When the rice is fully cooked, increase the heat to high.

Saute the chicken and veggies for an additional 5 minutes to bring the flavors together.
When the rice is fully cooked, increase the heat to high.

Then add the chicken and veggies to the rice. Continue to saute, stirring until all the rice, veggies and chicken are completely mixed together.

Then add the chicken and veggies to the rice.
Continue to saute, stirring until all the rice, veggies and chicken are completely mixed together.

And there you have it… strip chicken fried rice.

Guyanese Style Strip chicken fried rice

Guyanese Style Strip chicken fried rice


Strip Chicken Fried Rice
(Makes 4 Generous servings)

Ingredients:
2 large precooked and shredded chicken breasts
4 cups of chicken stock
2 cups rice
2 tbsp oil
1 1/2 cups frozen mixed vegetables
1 cup frozen mixed bell peppers
5 cloves of garlic, finely chopped
1/2 onion, chopped
1/4 cup lite soy sauce
1 tbsp old fashion whole grain mustard
1 tsp honey
salt and pepper to taste
1 tsp fresh ginger, finely chopped.

Directions:
Add chicken stock, rice, mustard and honey to a large stock pot, on high heat. Bring to a boil then reduce heat and simmer until rice is fully cooked. While rice is cooking prepare the other ingredients. Heat oil in a saute pan on medium heat. Saute onions and garlic. When onions are brown and soft, add frozen peppers followed by frozen mixed vegetables. Season with salt and pepper to taste. When peppers and vegetables have cooked, add shredded chicken breasts and soy sauce. Mix together and saute for about 5 minutes to bring the flavors together. When rice is fully cooked increase heat to high. Add cooked veggies and chicken to the rice. Continue to saute on high heat while completely mixing together. Remove from the heat and enjoy!

Tips and Ramblings:
1. If you don’t have precooked chicken breasts you can roast your own, in a saute pan. You will need bone in, skin on, chicken breast. Just season the chicken breast with salt and pepper. Add a little bit of oil to a saute pan, then the chicken and roast on high heat. It will take about 5 minutes on each side. Or you can stick in the oven at 400 degrees for 20 minutes.
2. I used to cook this type of fried rice in a wok and “fry up” small batches at a time. I can’t use my wok anymore because now I have an electric range, but if you have a wok, feel free to use it.
3. I sometimes add the soy sauce to the rice, and “fry it up.” It makes for a more intense fried flavor.
4. You can use fresh bell peppers and veggies if you like.

Happy Cooking!

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One thought on “Dinner in 30… Strip Chicken Fried Rice

  1. Towhana Adams says:

    Love this just make it today and it taste soooo good girl you are the best !!

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