Amy's Version of Kazi Fried Rice

So when Will and JP were little they always LOVED to go to this restaurant on their birthdays called Kazi. Well, the tradition rolled over to sweet Graeme and unfortunately this year we were shelter in place. So I started a mission. I decided I was going to figure out how to make fried rice as close to Kazi as I could. And folks I am happy to say tonight I might have nailed it! The only thing missing was the entertainment of the hibachi chef and I had to do it. But hey it is ok because I have been practicing this entire shelter in place, researching how to get the rice perfect, and I think I got it! And yall! It is super easy!!!!! Now disclaimer, it does take at least 24 hours and I will explain why in a minute, but after you do the prep it is so easy! Promise! So give it a whirl and let me know what you think! And in case you are wondering, the kids LOVE this stuff! So try it!

Little Will and JP! Oh my how I miss these boys!

Amy’s Version of Kazi Fried Rice

Ingredients:

Rice (we like basmati)

Chicken breast (at least 2 large ones)

Coconut Amino Acids (I prefer this over soy sauce, but you can use soy sauce)

Teriyaki Sauce

Chopped Garlic or Crushed in the jar is what I used

Butter (At least 5 tablespoons), but the more the better!

5 eggs

Pam spray

Frozen corn

Frozen peas

Chopped carrots

chopped green onion for garnish

Pepper for taste

And whatever hot sauce your family likes. We like a little bit of it all!

PREP:

24 hours before you are making your meal place your uncooked chicken breast in a gallon bag and marinate them in the coconut aminos, teriyaki sauce, and 2-3 tablespoons of chopped garlic. I just made sure to coat them. I did not really measure it. And I did 6 breasts total so we had chicken for salads and to nibble on.

Make your rice and this I am telling you is the secret. Make your rice a day in advance. If your family is like mine it is a win win because mine likes to eat rice with everything so I made a HUGE Tupperware full. Keep your rice in the refrigerator for at least a day. Trust me. This is the secret to make your rice the day before….that is if you want it to be like the restaurant.

When you are ready to make dinner grill your chicken. Once your chicken is done chop up however much you want and place in a bowl. Tonight I used 2 large breasts for my family of 5 to give you a feel and I chopped it up small.

In a large skillet scramble 5 eggs until they are almost done….still a little runny and pour that over the chicken.

Next take at least 5 tablespoons of butter and put it in the skillet you made your eggs in. Once the butter is melted place as much rice as you want in your skillet. I filled our skillet up, but left room for all the goods. (The chicken, peas, corn, carrots, etc). While your rice is frying in the butter make sure to be stirring it on and off. Start putting teriyaki sauce and amino acids on your rice. Again I did not measure I just kept pouring it on top to turn the rice brown, while it was cooking in the butter. Then I added my frozen peas and frozen corn until they were bright and cooked. Next I added the carrots. Once the vegetables were bright and the rice was nice and cooked I added the chicken and eggs and put some more amino acids in and stirred. I then used pepper for flavoring and garnished with chopped green onions. That is it. I know it sounds like a lot, but it was super easy and oh so good!!!!! Try it and let me know what you think and don’t forget if you like some kick add some hot sauce. We like Franks or Cholula at the Berry house!

Bon Appetit!

Amy