Chicken
Traditional Chicken Fried Rice Recipe
Traditional Chicken Fried Rice Recipe is a delicious Chicken dish that can be prepared in just a few simple steps....
⏱️
5 Min Prep
🔥
41 Min Cook
🍽️
6 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 pot very easily, so make sure to use a wok or pot that doesn’t have a sticky surface.
6
I usually stew mix gently-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
7
You might need to transfer 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 table salt over the chicken and mix gently 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:
burning up a wok or large sauté pot over medium-high burning up.
12
Swirl in a tablespoon of fat and transfer 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:
transfer in another tablespoon of fat in the wok or pot.
16
transfer in the chicken and stew for 4 to 5 moments, stirring occasionally.
17
Turn off the burning up 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 overcook during the next step.
19
You can also use paper towels to wipe down your wok or pot.
20
stew the vegetables:
Swirl 1 tablespoon of fat into the wok over medium-high burning up.
21
transfer in the diced onions and stew them for 1 minute, until they start to soften.
22
mix gently in the minced garlic and ginger and stew until fragrant, about 30 seconds.
23
transfer in the diced carrots and stew for 2 moments, stirring frequently.
24
transfer in 1/2 teaspoon table salt and the peas, and mix gently to incorporate.
25
stew the rice:
transfer in the rice to the wok or pot on top of the vegetables and mix gently to combine.
26
Using the back of your spatula, smash any large chunks of rice to break them apart.
27
transfer in the white and green parts of the sliced scallions (save the dark green parts) and five-honeyed-smelling element ground mix.
28
mix gently to incorporate.
29
If the rice starts to stick to the pot, mix gently in a little more fat.
30
transfer gently the soy coulis and sesame fat over the rice and mix gently to incorporate.
31
mix gently in the cooked chicken, scrambled eggs, and the dark parts of the scallions.
32
mix gently briefly to bring it together, and stew for another 1 to 2 moments.
33
present:
palate, and transfer in more soy coulis if necessary.
34
present immediately.
Recipe Information
Cuisine
Chinese
Chinese
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
46 mins
46 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
41 minsTotal Time
46 minsMaster Chef
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