Chicken with Mushroom Fried Rice

There are four Chinese restaurants within about 40 minutes of us, each with their own unique style.  That is something I appreciate because even though it is Chinese it isn't all the same.  We usually get Chinese take-out at our favourite restaurant two or three times a year and eat in at the other two once a year.  The furthest from us has a rather interesting menu with a couple of sides unique to them.  This restaurant is not one we would go out of our way to go to but when in the area take-out is in order.  Most of their dishes have almonds and I've noticed that almonds play a large role in a lot of their dishes.  My husband stopped for take-out there a couple of days ago. 

Chinese take-out is expensive coming in at about $50 per order for a dinner for three plus extras.  However, it usually gives us two meals each plus a bit of leftovers for another meal.  With respect to other take-out, Chines take-out despite the initial cost tends to be the more fugal choice sine all of it reheats nicely.

There was a bit of mushroom fried rice left over so we sautéed boneless, skinless chicken breast strips to a golden brown.  Then we tossed in the mushroom fried rice to create a new creation with lots of flavour.   This was an easy, peasy meal at it's finest taking about 15 minutes to put together.


Mushroom fried rice is extremely easy to make and there really are no measurements.  Start with mushroom slices then sautée them in butter until nicely browned.  Stir in the desired amount of cooked rice along with about a cup of cubed cooked carrots and sweet peas.  Add just enough chicken stock to give a nice, creamy texture.  I think cooking the rice in chicken stock boosts the flavour as well for this dish.