BC Living
Great Finds at BC Winery Shops
Spreads – From Scratch
You’ve Gotta Try This In May
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
BC’s Boutique Hotels
Local Getaway: A Mini Cozy Sanctuary in Nelson
B.C. Adventures: Our picks for May
Family Fun for the Victoria Day Long Weekend
What to Wear to BC Theatre
BC’s Boutique Music Stores
Beauty Buys: Must-Have Products from BC’s Cosmetics Boutiques
Pyrrha Connects People With Pieces That Speak To Them
BC-Based Gifts Perfect for Mom
Build on the basics - brown rice, onions, garlic and an Asian-inspired sauce - with whatever you've got to make an amazing fried rice dinner!
Chicken fried rice
We’ve been on a big stir-fried rice kick at my place lately (possibly something to do with the 10-pound bag of brown rice I bought from Costco), and the result is always something different but wonderful. I’m the head chef for all meals except for those that are barbequed or stir-fried, so it’s fun for me to get to be the sous chef for a night.
The staples for this meal are brown rice, onion, garlic and a sauce made of sherry, soy sauce and sweet chili sauce. The remaining ingredients are whatever we’ve got kicking around. This time it was some chicken breast that I bought on sale in bulk and froze three per Ziploc bag, some organic carrots (I’m lazy and don’t like to peel veggies so I always buy organic when we’re going to eat the skin), and some frozen peas.
We usually toss in a few scrambled eggs but last night we only had three left (one for me, two for Husband) and if I don’t get my morning egg, you don’t want to have to deal with me.
Brown rice takes a really long time to cook (45 minutes), so I usually make a big batch and freeze it in a Tupperware (yes, I have real Tupperware, what a luxury!) so we can thaw meal-sized portions in a jiffy.
As usual, I always make enough so that we both have a lunch for the next day.
Ingredients
Instructions
”””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based freelance writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.