Chicken Fried Rice?!
Thanks-
Answers: Hey guys. I wanted to make some chicken fried rice tonight and I need recipes. I know I can go online and look, but I was wondering if there are any good ones that you have actually tried or that you stand by.
Thanks-
This is my favorite!!!! The best....
***Rice Prep***
1 cup rice -- washed
1 cup water
***Chicken Prep***
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
dash white pepper
***Other Prep***
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
***Cooking***
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1 1/2 tablespoon soy sauce
dash white pepper
2 teaspoons sesame oil
Place raw rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing gently between fingers; drain. Repeat washing rice until water is clear (5 to 6 times). Drain. Add 1 cup water; heat to boiling. Cover tightly; reduce heat and simmer until liquid is absorbed, about 20 minutes. Set aside.
Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash of white pepper.
Prepare eggs, green onions, and bean sprouts for cooking. Set aside, in separate bowls.
Heat wok until 1 or 2 drops of water sizzle and dissipate when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok.
Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and stir-fry until meat turns white. Add rice and stir-fry for 1 minute. Stir in soy sauce and a dash of white pepper. Add eggs, bean sprouts, then green onions, continuously moving food in the wok for about 30 seconds. Sprinkle with sesame oil, toss, and serve.
adapted from Betty Crocker's Chinese Cookbook
NOTES : May substitute chicken with fresh or leftover diced pork, beef, or shrimp. Add-ins: mushrooms peas (fresh, frozen or peapods) carrots, finely diced
i like to use jasmine rice
Best I have tried so far!
Chicken Carrot Fried Rice
A great recipe for chicken fried rice.
Ingredients
3/4 lb. boneless skinless chicken breasts, cubed
4 Tbs. soy sauce, divided
2 garlic cloves, minced
1 1/2 C. chopped fresh broccoli
3 green onions, sliced
2 Tbs. vegetable oil, divided
3 large carrots, shredded
4 C. cold cooked rice
1/4 tsp. pepper
Directions
In a bowl, combine the chicken, 1 Tbs. soy sauce and garlic; set aside. In a large skillet or wok, stir fry the broccoli and green onions in 1 Tbs. oil for 5 minutes. Add carrots; stir fry 4 minutes longer or until crisp tender. Remove and set aside. In the same skillet, stir fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir fry until heated through.
Yield 4 to 6 servings.