Home Made Fried Rice Chicken Optional Recipes

CHICKEN FRIED RICE

Steps:

• Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
• Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
• The next day, mix the softened butter, lemon juice, 1 teaspoon soy sauce and garlic cloves in a bowl. Stir vigorously until smooth. Reserve.
• Season the chicken breasts with salt. Heat 1 tablespoon of vegetable oil in a large non-stick skillet, over medium-high heat, and brown the chicken breasts on all sides, about 2 minutes per side.
• Transfer the chicken breast to a cutting board and cut into cubes. Return the cubes to the skillet and continue cooking until golden brown, about 3-5 more minutes. Add 1 tablespoon of the garlic butter and mix to combine. Remove the chicken cubes to a plate and reserve.
• Return the skillet to the heat, adding another tablespoon of oil. Add the chopped onion and carrots, sautéing until softened, about 5-8 minutes. Then, add the green onions and continue cooking for another couple minutes. Remove and reserve.
• Heat more oil in the skillet and add the eggs, scrambling them, about 1-2 minutes. Remove and reserve.
• Place a large wok pan on the stove and heat on medium-high. Add enough oil to coat the whole pan. Add the cooked rice and let it cook for about 5 minutes, or until warmed through. Then, add the remaining garlic butter and toss to combine, making sure all the rice gets coated with the butter.
• Add the reserved veggies and mix until combined. Then, carefully stir in the reserved chicken and eggs. Stir-fry for another 2-3 minutes or until the rice begins to brown slightly.
• Season with salt and pepper, and drizzle soy sauce to taste.
• Serve, garnished with toasted sesame seeds.

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
• Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

CHICKEN FRIED RICE

Steps:

• Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
• In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

HOME MADE FRIED RICE, CHICKEN OPTIONAL

Steps:

• Prepare chicken either grilled or baked separately ahead of time.
• After starting chicken prepare minute rice per instructions on box.
• When rice is done spray liberally with olive oil, while stirring with a fork. This will both fluff the rice and keep it from sticking together.
• Place cooked rice with olive oil in the refrigerator for 30-40 minutes. This should be about the same time to finish cooking your chicken.
• In a large non stick skillet over medium heat fry up eggs breaking yolks while frying, salt and pepper to taste. Eggs should be fried good and in small pieces.
• Prepare vegetables separately steamer bags work nice 6 minutes in microwave, strain and set aside.
• Take prepared chicken and cut up into bite sized pieces, set aside.
• Take rice out of refrigerator and start adding slowly to skillet, you can spray with more olive oil while adding the rest to the skillet.
• Stir in soy sauce, and teriyaki sauce and spray butter, while continuing to stir rice mixture. Let cook while stirring for 3-5 minutes.
• Add strained vegetables to your rice, add chicken to your rice while continuing to stir for 3-5 minutes, black pepper to taste.
• Before removing from skillet to put in serving dish, you may want to add some more soy sauce to taste.

CHICKEN FRIED RICE

Steps:

• In a small bowl, marinate the chicken with the shaoxing wine and soy sauce. Set aside. Then, in a separate bowl, mix together the cooked rice with 1 egg, the ginger powder, garlic, powder, white pepper, and 1 teaspoon of oil. Set aside.
• Lightly beat the remaining egg and season with salt. In a large skillet or wok, heat up a bit of oil over high heat and scramble the eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
• Add some more oil to the pan and cook the chicken breast over medium high heat, until cooked through and lightly browned. Remove the chicken from the pan and add it to the bowl with the eggs.
• Sauté the onions, stirring occasionally, for 1-2 minutes, adding more oil if needed. Add the rice and cook, breaking up and stirring occasionally, until the rice is crispy and heated through.
• Add the eggs, chicken, peas, and green onions and toss everything together so that everything is evenly distributed. Season with salt or soy sauce and enjoy hot!