What to Serve with Chicken Fried Rice?

Question by Chelsea: What to serve with chicken fried rice?
I have leftover homemade chicken fried rice from last night, but only enough as a side dish. I can’t think of anything right now that would go well with it. I have more chicken breasts and pork chops, any ideas???

Best answer:

Answer by Chetak.
Make curry rice rolls and serve with sausages, fish and chips.

Answer by Joanie Pony
NO! I love fried rice, I want to pig out on it. When you think about fried rice it seems to be all Chinese or Asian dishes in a theme. any way I do like fried pork chops and a salad.

Answer by natalie v
Slather the chicken or pork with some sweet and sour sauce and bake it or grill it if you can.

Answer by Karen L
I probably am not answering your question exactly. You can still make it a main dish and add a salad, black beans or black bean dip, potato chips and jello with ice-cream. That is an everyday type plate in Costa Rica and the salad is grated cabbage, carrots, sweet bell peppers and tomatoes. It is not fancy but is satisfying.

Answer by bluebonnettrail
To go with the fried rice, I think chicken teriyaki sounds good along with sauteed green beans with ginger and soy sauce.

Answer by violet
This is my favorite chicken recipe
http://www.recipezaar.com/135753

Answer by Junebug
2 ideas:
Serve with egg rolls
or fry an egg (over easy or medium) and serve it on top of the rice (it is delicious!)

Answer by Sugar Pie
Make Lemon Chicken to go w/ it! YUM!

Lemon Chicken

3 boneless chicken breast halves, sliced across the grain in thin slices

Marinade:
1 tsp. sherry
1 tsp. lite soy sauce
¼ tsp. salt
1 Tbsp. cornstarch
½ egg, beaten
Pinch of white pepper

Flour to dredge
½ cup veg. oil

Sauce:
1 Tbsp. rice wine
½ tsp. minced garlic
1 Tbsp. sherry
1½ Tbsp. sugar
¼ tsp. salt
1 Tbsp. vinegar
1 cup water
½ Tbsp. veg. oil
½ tsp. hot pepper oil
Juice and of 1 lemon

rind of 1 lemon (no white part)
2 slices fresh ginger (1/8” x ½”)

2 tsp. cornstarch mixed with 2 Tbsp. cold water

Combine marinade ingredients and pour over chicken pieces, let sit for 20 minutes. Coat chicken w/ flour. Heat wok or heavy skillet and add ½ cup veg. oil. Fry chicken until both sides are golden brown. Add 1 Tbsp. rice wine to chicken and cover briefly to steam flavor in. Remove chicken from pan.

Combine 10 sauce ingredients, except cornstarch and water. Reheat pan, add garlic and simmer a few seconds. Add sauce ingredients and stir well. Add lemon rind and ginger. When mixture comes to a boil, whisk in the cornstarch and water mixture. When thickened remove lemon rind and ginger. Serve sauce over cooked chicken, along with steamed rice.

–The Wong Brothers, Trey Yuen, Great Chefs of New Orleans II cookbook

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Posted on July 7, 2013 at 4:55 am by chickadmin · Permalink
In: Chicken Breast Recipes · Tagged with: , , ,

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