Res Hall Recipe: Fried Rice
By TIFFANY OSUANAH
After transferring here last semester, I started to realize that I wanted to try making more meals of my own from my dorm. I also wanted to try to eat healthy and up my veggie intake, so I tried making my own stir-fry. I didn’t follow a strict recipe, but that’s one of the best parts about this dish. You can tweak it just the way you like it and still enjoy some leftovers the next day.
Keep in mind that you can substitute, subtract or add any ingredients you want to fit you needs. This recipe is measured for about two-three servings.
3 chicken breasts, cut into chunks
2 cups steamed broccoli
2 cups white rice
3 tablespoons soy sauce
2 tablespoons coconut oil
1/2 a cup teriyaki garlic sauce
1 chopped onion
1 dash salt and pepper
1. Add the rice, along with the suggested amount of water (usually stated on the bag of rice) to either a rice cooker (and set it on “cook”), or add to a pot with a lid for about 25 minutes or until the water is absorbed.
2. Take the chicken and 1 tablespoon of coconut oil and cook the chicken on medium heat in a frying pan. Then, start a new frying pan with 1 tablespoon of coconut oil to sauté the onions and broccoli in.
3. After chicken and veggies are cooked to your liking, add them into one frying pan and distribute the salt, pepper, teriyaki sauce, soy sauce and let simmer for about 5-7 minutes.
4. When the rice is cooked, you can now serve a plate with rice on the bottom and the chicken and veggies on top. Even mix it if you like, it’s up to you.
That’s it. Remember that you can make this dish and switch the ingredients anytime you get tired of the same old thing or just want to try something new. Maybe try noodles instead of rice, beef instead of chicken. Maybe you hate broccoli and onions, so leave those out and instead try sliced carrots, peppers and mushrooms. This is such a basic and simple recipe to use as a base model. Just cater it to you and enjoy.