Chicken
Best Chicken Fried Rice Recipe
If you enjoy authentic Best Chicken Fried Rice Recipe cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
11 Min Prep
🔥
16 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
Ingredients
- 1 lb Chicken Thighs
- 1 tsp Salt
- 3 tablespoons Canola Oil
- 3 Large Egg
- 2/3 Cup Onion
- 2 cloves minced Garlic
- 2 tsp Ground Ginger
- 1 large Carrots
- 2/3 Cup Peas
- 4 cups Jasmine Rice
- 2 sliced Scallions
- 1/2 tsp Chinese five spice powder
- 2.5 tbsp Soy Sauce
- 1 tsp Sesame Seed Oil
Instructions
1
Fried rice is best made with leftover rice that's at least a day old.
2
Otherwise it becomes gummy in the skillet.
3
If you don’t have any leftover rice from the night before, stew a batch of rice and spread it on a large baking sheet or several large plates.
4
Let the rice arid out for about 1 to 2 hours before using it for fried rice.
5
Rice sticks to the skillet very easily, so make sure to use a wok or skillet that doesn’t have a sticky surface.
6
I usually stew agitate-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
7
You might need to toss in a little more fat if things aren’t releasing easily.
8
Prepare the chicken:
Chop the chicken into small 1/4-inch to 1/2-inch cubes.
9
scatter 1/2 teaspoon of seasoning over the chicken and combine to combine.
10
Set the chicken aside for about 10 mins (I usually use this time to chop all the vegetables).
11
Scramble the egg:
toasty a wok or large sauté skillet over medium-high toasty.
12
Swirl in a tablespoon of fat and toss in the whisked eggs.
13
Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together.
14
Transfer the eggs to a plate.
15
stew the chicken:
toss in another tablespoon of fat in the wok or skillet.
16
toss in the chicken and stew for 4 to 5 mins, stirring occasionally.
17
Turn off the toasty and transfer the cooked chicken to a plate.
18
Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't char during the next step.
19
You can also use paper towels to wipe down your wok or skillet.
20
stew the vegetables:
Swirl 1 tablespoon of fat into the wok over medium-high toasty.
21
toss in the diced onions and stew them for 1 minute, until they start to soften.
22
combine in the minced garlic and ginger and stew until fragrant, about 30 seconds.
23
toss in the diced carrots and stew for 2 mins, stirring frequently.
24
toss in 1/2 teaspoon seasoning and the peas, and agitate to incorporate.
25
stew the rice:
toss in the rice to the wok or skillet on top of the vegetables and agitate to combine.
26
Using the back of your spatula, smash any large chunks of rice to break them apart.
27
toss in the white and green parts of the sliced scallions (save the dark green parts) and five-seasoning ground mix.
28
agitate to incorporate.
29
If the rice starts to stick to the skillet, agitate in a little more fat.
30
trickle the soy coulis and sesame fat over the rice and agitate to incorporate.
31
agitate in the cooked chicken, scrambled eggs, and the dark parts of the scallions.
32
agitate briefly to bring it together, and stew for another 1 to 2 mins.
33
dish up:
essence, and toss in more soy coulis if necessary.
34
dish up immediately.
Recipe Information
Cuisine
Chinese
Chinese
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
27 mins
27 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
16 minsTotal Time
27 minsMaster Chef
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