This is the absolute perfect comfort food, and it’s made entirely out of pantry staples. Additionally, nearly all of the ingredients are optional, so you can work to suit what you have. I would keep the rice (but you could try quinoa or something in a pinch), as well as the soy sauce and sugar. It doesn’t look pretty, but let’s be honest. Some of the best foods aren’t the prettiest.
I think that, with the rise of Instagram and food blogging in general, people think that their food should be beautiful as well as delicious. While that can be true and it is fun to make pretty food, some days you just need a quick, satisfying meal. This is that meal. The carrots can be cooked with the rice, and everything else can be cooked in the same pan.
Serves 1 (but like most things on this site, can easily be scaled up by doubling amounts).
Time: about 20-25 minutes.
- 1/2 cup rice
- 1 tablespoon vegetable oil
- 1 large carrot, sliced thin
- 1/4-1/2 onion (can be red or yellow), minced
- 1/2 chicken breast, chopped into 1/2 inch pieces
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon ginger
- 1 teaspoon garlic
- Cook the rice. Put the rice in a pot with 1 cup water. Bring to a boil, and then turn down the heat to its lowest setting. Cover, add the carrots and cook for exactly 23 minutes.
- Saute the vegetables and chicken. In a pan, heat the oil over medium-high heat. Add the onion and cook until transparent. Add the chicken, and cook until done.
- Finish. Push all the vegetables and chicken to the side of the pan. Crack the egg in on the other side of the pan, and scramble. Once the egg is cooked, mix with the onion and chicken. Add the rice, carrots, soy sauce, sugar, ginger, and garlic. Serve and enjoy!