Chinese Takeout at Home – Chicken Fried Rice

We never ordered takeout at our house when I was growing up. We were much more of a do-it-yourself style family in the kitchen. When we partook of Chinese food, it was a rare treat, and was usually enjoyed in the restaurant. I was probably well into my college years when I first experienced the vicarious thrill and immediate gratification of having food delivered directly to my door.

Now, years later, the takeout thrill has passed and I’m comfortably back in do-it-yourself mode (Some behaviors are just genetic). But, there is a certain exhilaration that comes with making your own takeout-style meal at home. I was skeptical, but this recipe for Chicken Fried Rice, discovered in the 1997 edition of Joy of Cooking really delivers that authentic takeout taste, in about the time it takes to dial the phone and find your wallet.

Chicken Fried Rice (Adapted from Joy of Cooking 1997 Edition)

4 eggs beaten with ½ teaspoon of salt
3 tablespoons vegetable oil
3 to 4 cups cold cooked rice
Soy sauce to taste
1 teaspoon minced fresh ginger
½ cup sliced scallions

1/2 cup frozen peas, thawed
1 to 2 cups of cooked diced chicken

Heat 1 tablespoon of vegetable oil in a large, non-stick skillet until very hot. Add the eggs and stir in the pan to cook quickly. When the eggs set, remove them to a separate bowl. Add remaining oil and heat until hot. Add the rice and ginger and stir to coat with the oil for about three minutes. Season with soy sauce to taste. Add scallions, peas and chicken and heat through. Remove from heat and stir in the cooked eggs.

Give it a try. You certainly won’t have to worry about your dinner getting cold on the trip from the restaurant to your house.

© 2009 T.W. Barritt All Rights Reserved