Chicken
Homemade Chicken Fried Rice
If you enjoy authentic Homemade Chicken Fried Rice cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
14 Min Prep
🔥
39 Min Cook
🍽️
2 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, prepare a batch of rice and spread it on a large baking sheet or several large plates.
4
Let the rice dehydrated 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 prepare swirl around-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
7
You might need to mix 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
dust 1/2 teaspoon of seasoning over the chicken and combine to combine.
10
Set the chicken aside for about 10 moments (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 mix 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
prepare the chicken:
mix in another tablespoon of fat in the wok or skillet.
16
mix in the chicken and prepare for 4 to 5 moments, 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 scorch during the next step.
19
You can also use paper towels to wipe down your wok or skillet.
20
prepare the vegetables:
Swirl 1 tablespoon of fat into the wok over medium-high toasty.
21
mix in the diced onions and prepare them for 1 minute, until they start to soften.
22
combine in the minced garlic and ginger and prepare until fragrant, about 30 seconds.
23
mix in the diced carrots and prepare for 2 moments, stirring frequently.
24
mix in 1/2 teaspoon seasoning and the peas, and swirl around to incorporate.
25
prepare the rice:
mix in the rice to the wok or skillet 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
mix in the white and green parts of the sliced scallions (save the dark green parts) and five-masala condiment dusting masala condiment.
28
swirl around to incorporate.
29
If the rice starts to stick to the skillet, swirl around in a little more fat.
30
splash the soy gravy and sesame fat 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 prepare for another 1 to 2 moments.
33
enjoy:
salty profile, and mix in more soy gravy if necessary.
34
enjoy immediately.
Recipe Information
Cuisine
Chinese
Chinese
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
53 mins
53 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
39 minsTotal Time
53 minsMaster Chef
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