Chicken Fried Rice

I know that this is not the most colorful dish in the world, but it tasted good, and it was just what I was in the mood for. My husband was working late (and by late, I mean all night doing some sort of database conversion), so I needed to make something for me to eat. I didn't want it to be too good, since he was going to miss it, but I didn't want just a quicky sandwich. A quick browse through the refrigerator showed that I had some cold rice and some eggs. In the freezer, I had a small portion of chicken tenders cut off of boneless breasts (my grocery store usually leaves the tenders part attached, and I cut them off and store them for when I need chicken for a stir fry). So, fried rice it was. I was really lazy and didn't even put any extra vegetables in it other than a couple chopped green onions. My fried rice was simply: 2 eggs, 2 chopped green onions, diced chicken tenders, and some leftover fried rice. The secret is the sauce that I use. It came from a cookbook that is actually geared towards children called Cooking the Vietnamese Way: Includes New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks). You can use this sauce with any fried rice ingredients, my favorite is diced ham for the meat and green peas for the vegetable. The ingredients that I listed below are actually doubled from the original, but we like it so much, more is better. I usually scramble the eggs first, then saute the meat and vegetables, then add the cold rice. As I'm breaking up the rice, I add the sauce and cook until the rice is hot. I think that fried rice is one of those things that everyone does their own way.


Fried Rice Sauce

1 teaspoon black pepper
2 teaspoons sugar
4 teaspoons fish sauce
2 teaspoons soy sauce

Mix ingredients in a small bowl, until sugar dissolves.