Sunday Cooking - Chicken "Fried" Rice

Today, for our first Sunday Cooking post we are going to do a One Pot meal. Chicken "Fried" Rice is great on its own or as part of a "Chinese" Meal. (Americanized version of Chinese food anyways!)

This recipe is great to do with children, because the only cutting is to the chicken which is optional! This recipe is made in one dish, besides that all you need is a measuring up and spoon to stir.

First you need a roasting pan, something that goes into the oven, a measuring cup (2 cups would be best), and a large spoon for stirring and serving.

Dump into the pain:

2 cups of Rice (Long Grain White Rice - we use Uncle Ben's)

3 cups of Water

2 cans of Mushrooms, including the juice (about 600g we use the grocery store brand)

1 package Onion Soup Mix (we use Knorr)

1/4 cup of Oil (vegetable)

1/4 cup Soya Sauce

1/4 cup of Garlic Spare Rib Sauce (we use HP)

Now for the chicken. You can add chicken if you'd like. If you are using this rice with other Chinese food, we suggest you don't add chicken at all. But if you are serving this as a meal feel free to add one chopped chicken breast (raw) to the pot. Or you can add in any left over chicken, chopped, when there is only 10 minutes left in the cooking process.

Once everything is in the roasting pan, add the lid and place into a preheated oven of 375 degrees. The rice will take one (1) hour to cook, make sure to stir after 30 minutes. Topping with green onions once the rice is done is optional.

NOTE: For the mushrooms, if you have a person that doesn't like them, using whole mushrooms is fine, and easier to pick out. Also DO NOT drain the juice from the mushrooms, add that in too.