Saturday, July 13, 2013

Mojito Chicken Fried Rice



     This is one of those serendipitous dishes that happens every once in awhile.  I love chicken fried rice, and I love pad thai.  I am also a fan of mojitos.  Often we have left over roast chicken, so a while back I came up with this dish.  There's no rum in it, so using the word mojito may be misleading.  Any ol hoo- turned out to be a tasty dish so I thought I'd share.  Call it what you will.

You will need:
3 cups of cooked white rice- yield from cooking 1 cup of uncooked rice with 2 cups of water
2 cloves of garlic, minced
1/2 cup of diced onion
1 1/2 cups of diced cooked chicken
2 eggs
1 cup of frozen peas & carrots thawed
low sodium soy sauce to taste
1/2 medium cucumber, peeled, seeded, and sliced
chopped fresh mint
lime juice

Coat a large deep pan or wok with canola oil, heat over medium.  Saute minced garlic for 1 minute, then add diced onion.  Next chicken, cook with onion and garlic for 3-4 minutes.  Crack eggs into small bowl and scramble.  Clear center of skillet and pour in eggs, scrambling them till cooked then mix with chicken, onion and garlic. Add peas and carrots to mixture, increasing heat to medium high. Add rice, mixing to ensure all ingredients are mixed. Season with soy sauce to liking.  Turn off heat.
Mix in sliced cucumber and chopped mint, then squeeze juice of one lime over rice.  Serve and enjoy.
Great cold for the midnight snack.

4 servings.