Stephs Chicken Fried Brown Rice Recipes

GARLIC CHICKEN FRIED BROWN RICE

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE

Steps:

• Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
• Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

CHICKEN FRIED BROWN RICE

Steps:

• Heat large nonstick skillet over medium heat. Add 1 tbsp. oil. Add chicken, red pepper, and green onion. Cook 5 minutes until chicken is cooked through. Remove to plate. Heat remaining tbsp. oil in skillet. Add rice, cook 1 minute. Stir in soy sauce, vinegar, peas; cook 1 minute. Stir in chicken and vegetable mixture. cook's notes To cook rice, simmer, covered, 1 cup brown rice in 2 1/2 cups water for 45 minutes.

GARLIC CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.

FRIED BROWN RICE

Steps:

• Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker.
• If you are making brown rice fresh the same day, let the cooked rice cool completely before using it. It's best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.
• Day-old brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok. Simply take the brown rice out of the refrigerator, wet your hands with a little water, and break up any clumps so you have individual rice grains. Rinse your hands with a little more water if rice sticks to your hands.
• If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you're using shrimp, just omit the dark mushroom soy sauce.
• Next, mix in 1 teaspoon cornstarch and set aside. We made a version with beef, but you can pick any meat of your choosing or go vegetarian with a vegetable fried brown rice.
• Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.
• Heat the wok until just smoking. Spread two tablespoons of vegetable oil evenly around the wok, and add the beaten eggs. Turn the heat down and stir the eggs until scrambled. Transfer back to the same bowl, and set aside.
• Heat the wok until smoking. Add one tablespoon of vegetable oil. Add the marinated meat to the wok. Spread it out in one single layer, and sear for 30 seconds on each side. Scoop it back into the bowl and set aside.
• With the heat on high, add the chopped onions to the wok (there should be some oil remaining from searing the meat). Cook until translucent. If using fresh carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent.Continue stir frying until the carrots are heated through.
• Add the cooked brown rice. Your heat should be really high at this point to prevent sticking. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. This is an essential technique for fried rice.
• Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. Stir fry for another 1-2 minutes to evenly distribute the sauce.
• Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.
• Next, stir in the scrambled eggs. Then, stir in the frozen peas until heated through. Toss in the chopped scallions and stir fry for another 15 seconds. Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed.
• Plate and serve immediately.

CHICKEN FRIED BROWN RICE

Steps:

• Heat large nonstick skillet over medium heat. Add 1 tablespoon oil.
• Add chicken, red pepper, and green onion.
• Cook 5 minutes until chicken is cooked through.
• Remove to plate.
• Heat remaining tablespoon of oil in skillet.
• Add cooked rice; cook 1 minute.
• Stir in soy sauce, vinegar, and peas; cook 1 minute.
• Stir in chicken and vegetable mixture.
• *NOTE: Simmer, covered, 1 cup brown rice in 2-1/2 cups water for 45 minutes.

STEPH'S CHICKEN FRIED BROWN RICE

Steps:

• Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
• In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
• Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
• Serve topped with sesame seeds.