Chris’ Fried Rice

This recipe was comes to you all the way from Fukuoka, Japan, where living for a year I was unable to get the ingredients to make certain dishes I loved from home. One day I smelt what I thought was Sausage and Peppers coming from my neighbors apartment. Alas, it wasn’t the case.

Sweet Italian Sausage isn’t readily available in Japan, so I bought some chicken instead. Wanting to kick it up a notch I marinated it in some Italian dressing I had. I decided to marinate my veggies too. It smelled so good while I was cooking it I decided to add some rice. Thus comes this dish. Enjoy!

Ingredients:

  • 1 package boneless, skinless chicken
  • 1 green pepper
  • 1 red pepper
  • 1 large, yellow onion
  • Italian Dressing
  • 2 Cups White Rice (Preferably short grain, sticky rice)

Directions:

  1. Cut up your chicken into 1 inch pieces. Place into a ziplock bag, pour enough dressing in to sufficently cover the chicken, place in fridge
  2. Slice the peppers and onion into quarter inch wide, 1 1/2″ inch long strips. Place into a seperate ziplock bag, pour enough dressing in to sufficiently cover the veggies, place in fridge
  3. Let the veggies and chicken marinate over night
  4. The next night, prepare your white rice. While that’s cooking up…ried
  5. In a large, unoiled skillet, pour in the contents of your chicken bag. Cook until done, pour onto a plate, and set aside
  6. Pour the contents of the veggie bag into the skillet. Cook on high heat until veggies just start to soften.
  7. With heat still high, add chicken back to the pan and add white rice.
  8. Mix and cook for 1 more minute until rice is thoroughly worked in
  9. Shut off heat and eat

Extra Steps For Added Flavor

Mix salsa in and top with cheddar cheese. Tastes great in a soft shell taco wrap too. Rachel looks at me weird when I do this but its gooooood! Enjoy!

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