Chicken
Chicken Fried Rice Step By Step
This version of Chicken Fried Rice Step By Step is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
17 Min Prep
🔥
32 Min Cook
🍽️
4 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, bubble gently 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 pot very easily, so make sure to use a wok or pot that doesn’t have a sticky surface.
6
I usually bubble gently swirl around-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
7
You might need to introduce a little more cooking oil 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 table salt 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:
mildly hot a wok or large sauté pot over medium-high mildly hot.
12
Swirl in a tablespoon of cooking oil and introduce 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
bubble gently the chicken:
introduce another tablespoon of cooking oil in the wok or pot.
16
introduce the chicken and bubble gently for 4 to 5 mins, stirring occasionally.
17
Turn off the mildly hot 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 scorch during the next step.
19
You can also use paper towels to wipe down your wok or pot.
20
bubble gently the vegetables:
Swirl 1 tablespoon of cooking oil into the wok over medium-high mildly hot.
21
introduce the diced onions and bubble gently them for 1 minute, until they start to soften.
22
combine in the minced garlic and ginger and bubble gently until fragrant, about 30 seconds.
23
introduce the diced carrots and bubble gently for 2 mins, stirring frequently.
24
introduce 1/2 teaspoon table salt and the peas, and swirl around to incorporate.
25
bubble gently the rice:
introduce the rice to the wok or pot on top of the vegetables and swirl around to combine.
26
Using the back of your spatula, smash any large chunks of rice to break them apart.
27
introduce the white and green parts of the sliced scallions (save the dark green parts) and five-seasoning dusting seasoning.
28
swirl around to incorporate.
29
If the rice starts to stick to the pot, swirl around in a little more cooking oil.
30
stream in gently the soy condiment dip and sesame cooking oil over the rice and swirl around to incorporate.
31
swirl around in the cooked chicken, scrambled eggs, and the dark parts of the scallions.
32
swirl around briefly to bring it together, and bubble gently for another 1 to 2 mins.
33
enjoy:
salty profile, and introduce more soy condiment dip if necessary.
34
enjoy immediately.
Recipe Information
Cuisine
Chinese
Chinese
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
49 mins
49 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
32 minsTotal Time
49 minsMaster Chef
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