Aprils Chicken Fried Rice Recipes
CHICKEN FRIED RICE
This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.
Provided by Bill
Categories Rice
Time 35m
Number Of Ingredients 18
Steps:
- Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
- Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
- With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
- Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
- Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
- After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!
Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 735 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN FRIED RICE FOR FOUR
Who would imagine fried rice could be light? But it is! "This is an easy meal that can be fixed from second-day rice, chicken and vegetables," Deborah Knobel explains from Fort Collins, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the egg whites, egg and 1/4 teaspoon salt. In a large nonstick skillet or wok coated with cooking spray, cook the egg mixture over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, remove and cut into 1-in. pieces; keep warm., In the same pan, stir-fry the onion and garlic until tender. Add vegetables; cover and cook over medium-high heat for 3-4 minutes or until no longer frozen. Stir in the chicken, soy sauce and remaining salt; cook for 1 minute. Add rice; stir-fry for 4-5 minutes or until heated through. Add eggs; heat through.
Nutrition Facts : Calories 325 calories, Fat 4g fat (1g saturated fat), Cholesterol 107mg cholesterol, Sodium 854mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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