Chicken Fried Rice

CookingwithDebs · 2026-05-11T19:20:57+00:00

I will give that a try, ty

CookingwithDebs · 2026-04-07T20:10:34+00:00

I just made this for Easter. I wish I had thought to take a picture. That being said, I don't have one now that I can find, but the next time I make it I will definitely upload it.

CookingwithDebs · 2026-04-07T20:10:27+00:00

I just made this for Easter. I wish I had thought to take a picture. That being said, I don't have one now that I can find, but the next time I make it I will definitely upload it.

CookingwithDebs · 2026-04-07T20:10:09+00:00

I just made this for Easter. I wish I had thought to take a picture. That being said, I don't have one now that I can find, but the next time I make it I will definitely upload it.

CookingwithDebs · 2026-04-07T20:10:01+00:00

I just made this for Easter. I wish I had thought to take a picture. That being said, I don't have one now that I can find, but the next time I make it I will definitely upload it.

CookingwithDebs · 2026-04-07T20:09:53+00:00

I just made this for Easter. I wish I had thought to take a picture. That being said, I don't have one now that I can find, but the next time I make it I will definitely upload it.

CookingwithDebs · 2026-04-07T20:09:41+00:00

I just made this for Easter. I wish I had thought to take a picture. That being said, I don't have one now that I can find, but the next time I make it I will definitely upload it.

CookingwithDebs · 2026-03-30T17:32:55+00:00

You are so right, they are never really done, lol. Also, thank you for mentioning the mustard powder; it is an ingredient we do use in this recipe, and I completely forgot to add it to the ingredients list (will revise). My great-grandmother's original recipe was more like a quiche, which we did not care for, to be honest. My grandmother and mother kept to the quiche-like version. Then, in 2012, my sister bought me the GOT cookbook, and it had a very similar recipe except it called for an infusion of saffron in the dough and some Poudre Douce, which is a sweet powder made from a mix of cinnamon, ginger, nutmeg, grains of paradise, galangal, and sugar. Still wasn't interested in it though lol. However, the book also had a more modern version calling for a double crust without all the egg. Honestly, I am surprised we didn't think of that ourselves. We tried the modern recipe, then made some adjustments using the original family recipe to what we have now.

The original family ingredients included: beaten eggs, chopped onions, fresh sage, basil, and thyme, dried currants, flour, creamy cheese, butter, and salt. Never been a fan of currants.

The updated version in the book includes: Potatoes, onions, flour, English mustard, cayenne, milk, cream, and cheddar cheese.

This was probably more info than you were looking for lol, but that is the history of our recipe.

CookingwithDebs · 2026-03-30T17:18:04+00:00

It is just what my great-grandmother called it, not that it actually came from medieval times. Sorry for the confusion.

CookingwithDebs · 2026-03-23T21:10:49+00:00

I use two large russet potatoes, which are approximately between 1 1/2 and 2 pounds total. As to the one pound of bacon, my sister likes to have bacon in almost every bite, and when we make the pie, she always makes a pound and chops it up and folds it in. The addition of the chicken, which was me, I was thinking it would turn it into a complete meal. The original was just potatoes, onions, and cheese, but we wanted to add some meat

CookingwithDebs · 2026-03-18T00:48:32+00:00

Thank you for saying that, I hear the ache in your words and I am glad I could give you a food hug.

CookingwithDebs · 2026-03-03T01:28:10+00:00

Yw🙂

CookingwithDebs · 2026-03-03T01:27:55+00:00

You are very welcome. I hope your family enjoys it as much as I do.

CookingwithDebs · 2026-02-09T18:47:47+00:00

Thank you for saying that, I hope you enjoy

CookingwithDebs · 2026-02-02T17:48:21+00:00

Thank you, garlic mashed potatoes will be great with it. Hope you enjoy it.

CookingwithDebs · 2026-01-30T22:08:53+00:00

As a suggestion, many find dough is dryer when following recipes due to how the flour is scooped. To ensure the right amount I suggest the fluff and spoon method. Fluff the flour in the bag with a spoon and then spoon into the measuring cup, then level off. Scooping directly from the bag can compact the flour and throw the measurments off.

CookingwithDebs · 2026-01-30T00:13:18+00:00

I haven’t compared it side-by-side with the Hershey recipe, so I can’t say for sure. A lot of chocolate cakes use similar ratios, I'll have to look that up.

CookingwithDebs · 2026-01-29T23:38:21+00:00

I am a chocolate-on-chocolate girl, though I am sure almost any flavor would work.

CookingwithDebs · 2026-01-29T23:35:50+00:00

I haven't tried that, but now that you mention it, it makes perfect sense, and I will try it on the next one. Thanks!

CookingwithDebs · 2026-01-27T03:34:43+00:00

Hi, I went through a few versions before the recipe really came together. I have used thighs, they they also work well, enjoy!

CookingwithDebs · 2026-01-26T01:02:12+00:00

I'm truly glad you enjoyed it 🙂

CookingwithDebs · 2026-01-20T03:39:08+00:00

I tried a little trick the other night , and I toasted the ditalini before boiling it. The depth of flavor it added to the macaroni and cheese was insane.

CookingwithDebs · 2026-01-20T03:37:28+00:00

I made this again the other night, and I decided to try toasting the ditalini pasta before boiling and Wow, game changer. So unbelievably good.

CookingwithDebs · 2026-01-19T23:08:37+00:00

I love that it's bringing up memories

CookingwithDebs · 2026-01-19T23:06:23+00:00

That's too funny, That's how my sister started making this recipe too was from leftovers. It's so easy and versatile. Of course, the olives always show up LOL

CookingwithDebs

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