Knorr Fried Rice

I am so excited to be participating in a recipe contest sponsored by Knorr.  They're launching a super new product called Knorr Homestyle Stock - concentrated chicken stock in these convenient little 1 ounce cups.  They come four to a package, and each one makes 3-1/2 cups of stock.  They're definitely more convenient than those giant cans of broth I've been using.

Sorry about the crummy lighting in my kitchen.  I turned on every light I have.

I wanted to come up with a recipe that would use the unique qualities of the Homestyle Stock, and I thought that what was really different about it is that it's so concentrated.  You can really get a lot of flavor out of these little guys!  It dawned on me that it might make fantastic rice.  I was right, and here's what I came up with:

First I made the rice.  I did it the night before because leftover rice makes better fried rice.

The Jasmine Rice package called for one cup of rice and 1-1/2 cups of water to make 3 cups of cooked rice, so I doubled it.  I used two cups of rice and 3 cups of water, and to that I added two of the little cups of Homestyle Stock.  This was a kind of radical act, because that's more than twice as concentrated as the label recommends, but I wanted to take advantage of the strong flavor.

You can see, even in my poorly lit kitchen, that the rice has a definite yellow tint.  I was glad to read that the product doesn't contain any added MSG (except for a trace amount that naturally occurs in autolyzed yeast extract).  Sometimes too much MSG gives me a headache.

I couldn't resist, and I tasted the rice at this point.  It would have been super just like this, maybe with a little parsley, alongside a chicken breast and a nice salad, or in a chicken and rice soup.  It was really flavorful!

But plain rice isn't going to win me a trip to BlogHer, so I pressed on.

Here's the rest of the ingredients:

That's my pre-cooked rice, two eggs, sesame oil, a package of frozen edamame (be smarter than I am, buy the pre-shelled stuff), a package of frozen peas and carrots, a can of water chestnuts, an onion, some green onion, and a package of chicken breast tenderloins.

I like to use chicken breast tenderloins for things like this because they're cheaper, and they're thin so they cook really quickly.

Chop the onion and the green onion, and beat the eggs.  Feel smug that you have cute bowls for just such an occasion.

Then realize that no cute bowls are enough to save you from bad lighting and bad photography, but persevere!

Close enough.  Put some sesame oil in the pan.  Debate the use of flash photography and food.

Scramble the egg, and completely forget to photograph the process.

In the same pan, cook the onion until it's translucent and starting to brown.

Once the onion is almost done, add the chicken tenderloins to the pan.  I didn't even cut them up, I just threw them in with the onions, then I used the spatula to break the chicken up into bite sized pieces as it cooked.  Meanwhile, I nuked the peas and carrots and the edamame in the microwave.  Because I'm a rebel, that's why.

Once the chicken is cooked through, add the rice and realize that your pan is too small.

Add soy sauce to taste.  I used about 1/3 cup.  

Be sure to get some on the stove, too.  Fry the rice over medium high heat, until it looks done, about 5 minutes.

Add the egg back in and heat it through.  Then, because your pan is too small, drain the veg that you nuked and put them in your biggest mixing bowl, and toss them with your rice, chicken, and egg mixture.  Nearly forget the water chestnuts, but remember to put them in at the last minute.

 

Top with the green onions and serve.

 

Pretty!

We had ours with frozen mini-egg rolls.  Aside from having to make the rice ahead of time (which, honestly, is pretty optional), this would be a great weeknight meal for a hungry family.  It only took me about 25-30 minutes to put it together, and that was stopping every 10 seconds to take pictures.  It makes a ton.  Best of all, it has a really good, chickeny flavor.

Chickeny is not a word, apparently.

My husband voluntarily took the leftovers to work the next day, so it must be good!

I guess we can all be relieved that I'm not a food photographer for a living.  Wow.  At least I have white dishes.  They say that's important.

I really appreciate this opportunity to compete for a trip to BlogHer!  Thanks Knorr!  I will definitely be looking for your product in my grocery store.  It tastes great, and is a lot easier on my poor back than giant cans of broth. 

Printable Recipe

2 cups Jasmine Rice
3 cups water
2 tubs of Knorr Homestyle Stock (enough to make 7 cups of stock!)

2 eggs
1/4 cup sesame oil
1 onion, diced
1 pound boneless skinless chicken breast tenderloins
1/3 cup soy sauce
1 package frozen edamame
1 package frozen peas and carrots
1 can water chestnuts
1/2 cup green onion, chopped (optional)

Cook the rice according to the package directions, adding the Knorr Homestyle Stock to the water prior to cooking.  Chill overnight.

Scramble the eggs in hot sesame oil, then remove (about 2 minutes).  In the same pan, saute the onion over medium high heat until it begins to brown (about 5 minutes).  Add the chicken and chop up with the spatula into bite sized pieces (about 5 minutes, depending on thickness).  When the chicken is cooked through, add the rice to the pan.  Add soy sauce to taste - between 1/4 and 1/2 cup.  Heat through (about 10 minutes).  Return the egg to the pan and heat through (about 3 minutes).

Meanwhile, microwave the frozen peas, carrots and edamame until hot (5 minutes, depending on your microwave).  Drain.

Toss the rice mixture and the vegetable mixture in a serving bowl.  Garnish with green onion.  Makes about 12 one-cup servings.