CHICKEN FRIED RICE
This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.
Provided by Bill
Categories Rice
Time 35m
Number Of Ingredients 18
Steps:
- Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
- Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
- With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
- Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
- Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
- After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!
Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 735 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EARLY BIRD SPECIAL FRIED RICE
This is my early morning easy fried rice. I make it for breakfast when I just don't know what I want to eat for breakfast but have just about everything lol. I also end up cooking up some other kind of meat to go along with it.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Rice Sides
Number Of Ingredients 7
Steps:
- First have or cook the 3 cups rice.
- In a large frying pan on low heat warm the rice, season with some of the pepper & soy sauce.
- In a small frying pan scramble the eggs till a soft scramble.
- Then add in the frozen vegetables & onions to the rice.
- Then add in the spam to the rice mixture.
- Then flip the eggs in & cut into the rice.
- Then use the rest of the season & some more soy sauce to season.
- Note: If you have to cook the rice first it will take longer then 10 mins. Uncooked rice takes anywhere up to 20 to 25 mins to cook.
SPECIAL FRIED RICE WITH PRAWNS & CHORIZO
A fusion dish that merges Spanish paella with Asian egg fried rice - a great way to get kids to eat vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 12
Steps:
- Boil the rice following pack instructions, adding the peas for the final min. Drain.
- Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
- Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.
Nutrition Facts : Calories 404 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love