Chicken, ham and leeks fried rice
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieI sliced the breast meat from a partially thawed whole chicken to make this fried rice for my daughters’ packed school lunch this morning. To add variety, I also added sliced smoked ham. I would have loved to use a medley of vegetables but the only veggies we had were the light green portion of some leeks left over from the roast duckling dinner on New Year’s Eve. I debated over adding chopped onions and finally decided not to since leeks already taste and smell like onions. I didn’t want another case of overload considering that Sam had already described the cheese topping of the previous day’s puto as “exaggerated”.
To cook the fried rice, season the thinly sliced chicken breast meat with a little salt and pepper. Melt about 5 tbsps. of butter in a frying pan, add the seasoned chicken and cook until lightly browned. Add thin slices of smoked ham, (insert » forgot to mention that I also added about half a cup of well-drained canned corn kernels) and thinly sliced leeks. Cook for about a minute or until the leeks start to soften.
Add 2-3 cups of cold cooked rice, mashed to separate the grains. Season lightly with salt and pepper and cook, stirring, until the rice is heated through.
For their recess, I reheated (by steaming) and packed some of the puto I made the previous day.
Comments
6 Responses to “Chicken, ham and leeks fried rice”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Scones with preserved seedless plums
Salmon, cheese and cabbage quiche
Fish belly with black beans and chili
Sotanghon (vermicelli), chicken and mushroom soup
Tuna and cabbage spring rolls
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
Bangus (milkfish) and broccoli stir fryWhen I asked my husband to buy some broccoli on his way home from work yesterday, he thought I was going to cook beef with broccoli.... »
thank you so much for publishing school lunches . . . you’re really helping me plan for my kids baon. they get tired of hotdogs, sausages almost everyday. your recipes / ideas give me so much help in providing them other varieties . . .
You’re welcome, Joy. Happy kids = happy mommies.
Hang on… no garlic?
None, Rose. Smoked ham is already too strongly flavored so I dispensed with the garlic.
Ahhh, that makes sense. I can see how too much flavour can overpower the fried rice. It’s a little strange to see a recipe of yours without garlic, though! Have you ever tried fried rice with chorizo? I plan to do something like that over the weekend – I’m just unsure what veggies I can use with it.
Yes, I have, Rose. Ham and chorizo fried rice. No garlic either.