HOW TO MAKE CHICKEN FRIED RICE
How to make chicken fried rice
Chicken fried rice is the comfort food of Chinese cuisine. It has been around for a long time and is common in East, Southeast and South Asian cuisine. The bread is made from leftover fried rice that has dried out and may not be as good on its own, but it is still delicious. Adding oil and soy sauce, vegetables and meat makes the rice taste delicious. Chinese fried rice should be made in a wok over high heat, but we made ours in a cast skillet because it’s common in home kitchens. This favorite version is easy to make and makes a perfect lunch or dinner. Don’t want chicken? Make it with shrimp or go vegetarian and make it with pineapple!
What
is the best rice to use?
You will often find fried rice made with medium or short grain rice. These types of rice are delicious and complement any meal. Brown rice is also a good alternative to hazelnuts if you don’t want to eat white rice.
Can I cook this dish?
Chicken Fried Rice is a great meal prep recipe. Chop your vegetables and cook your chicken the night before. It’s also important to note that some of the best fried rice is day-old rice. Also prepare your rice a day or two ahead of time.
What else can I add or replace with rice?
If you want to make your own version of chicken fried rice, you can add different ingredients. Broccoli florets, red onion, spinach, and even nuts like cashews or almonds will add variety to fried rice.
Can I make it vegan?
Making this vegan is very easy. Instead of chicken, use seitan or tempeh. You won’t notice the difference since it will be covered in all the sauces and mixes.
How long does this keep in the fridge?
It will be difficult to keep this rice for a long time. But fried rice has a good shelf life in the refrigerator with or without protein. Store the fried rice in the refrigerator for up to three days.
Ingredients
- 2 tbsp. extra virgin olive oil
- 3 chicken (about 1 1/2 lbs)
- salt
- freshly ground black pepper
- 2 tbsp. sesame oil, split
- 1 half an onion, chopped
- 2 carrots, cut and diced
- 3 minced garlic cloves
- 1 tbsp. freshly chopped ginger
bed
- 4c Cooked white rice (preferably leftovers)
- 3/4 tsp. frozen peas
- 3 large egg , beaten
- 3 tbsp. low sodium soy sauce
- 2 Green onion, small
Instructions
1. Step 1
In a large hot skillet, heat the olive oil. Sprinkle the chicken with salt and pepper on both sides, then put it in the pan and cook until browned and no longer pink, 8 minutes on each side. Remove from the skillet and let stand for five minutes, then cut into bite-size pieces.
2. Step 2
In the same skillet, heat 1 tablespoon of sesame oil. Add onion and carrots and cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute longer. Add rice and peas and cook until heated through, 2 minutes.
3. Step 3
Put the rice on one side of the pot and add 1 tablespoon of the remaining sesame oil on the other side. Add the egg and stir until almost cooked, then stir the eggs into the rice. Return the chicken to the pan with the soy sauce and green onion and mix.
