1 1/2 C uncooked rice ($0.52)
3 C water (free-ish)
2 boneless skinless chicken thighs or equivalent of meat, cubed ($0.77)
2 small onions ($0.32)
1/2 C frozen peas ($0.16)
1/2 C diced carrots ($0.13)
1/2 C chopped kimchi ($1.34)
1 tbsp brown sugar ($0.02)
sriracha to taste
rice vinegar to taste
soy sauce to taste
1 tbsp chopped fresh ginger ($0.02)
1 tsp chopped fresh garlic ($0.06)
2 eggs ($0.22)
Total: $3.56
Whether in a rice cooker or a separate pot, combine water and rice. Make sure you rinse your rice ahead of time! In a separate skillet cook chicken on medium heat with a little olive oil or butter, your choice. When done add peas, carrots, and kimchi. Cook until heated through. In a bowl combine brown sugar, sriracha, rice vinegar, soy sauce, ginger, and garlic. Add meat and vegetables to sauce in bowl. In the skillet you used to cook the chicken and vegetables, cook eggs, stirring often to break up into small pieces. Add rice and vegetable mix. Fold through until thoroughly mixed. Serve with sriracha and enjoy!
This was my first attempted ever at making fried rice which is kind of funny considering how much Asian food I make otherwise and I’m decently pleased with how it turned out. It wasn’t the prettiest dish ever but it tasted AMAZING. There were no left overs and quite honestly I’m impatiently waiting until I can make it again! It was warm and comforting and just plain delicious.
If you know any tips or tricks to making fried rice please let me know in the comments. I’m always interested in learning something new! As always, take care and God bless.
Shoestring B 