Chicken And Mushroom Fried Rice Recipes

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

CHICKEN AND MUSHROOM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

CHICKEN AND MUSHROOM RICE

Steps:

• Fry the chopped red onion with 1 tbsp of olive oil. Once the onion is glazed add the sliced mushrooms.
• When mushrooms are soft add the uncooked rice and the chicken stock. Season with the chopped basil and parsley leaves. Leave to simmer until all stock is reduced.
• While the rice is left to reduce fry the chicken breasts. Season with paprika and curry powder.
• Once the rice is reduced and the chicken breasts are cooked, add some chopped chives to the rice.
• Ready to serve.

CHICKEN FRIED RICE WITH THAI BASIL AND MUSHROOMS

Steps:

• I am putting this down just as I did it. You could obviously take some short cuts here or there, but it may not be as yummy.
• What kind of chilies you use will effect how hot your dish is. I actually used the Anaheim chilies and also a Serrano chili for a little kick. Feel free to try different combinations.
• Take a small cast iron skillet (6 in) or other pan and put the chilies in it. Pour the oil over them so that they are half submerged.
• Fire up the grill and place the skillet with the chilies on the fire and close cover. Grill over Medium-low heat for 20 minutes. (You could also do that in the oven).
• While the chilies are roasting, dice your chicken into 1 inches cubes. Please the pieces flat on a plate and sprinkle with garlic salt. Let sit until ready to cook.
• Rough chop the mushrooms and place them in a bowl. Add the minced garlic.
• When the chilies are done they will be very soft. Remove them from the grill. Remove the chilies from the oil. Reserve the oil (it's awesome to dip bread in). Cut the stems off the chilies, dice them and add them to the mushrooms and garlic in the bowl.
• Heat up a wok or skillet to smoking hot over high heat. Add about 2-3 T of the reserved oil. When the oil is very hot add the chicken and stir fry until the chicken is barely done. Don't over cook.
• Add the mushrooms, garlic and chilies and stir fry 2-3 minutes Add the Thai Basil, rosemary and fish sauce. Reduce heat to medium, cover and cook 2 minutes.
• Turn heat back to high and add the rice. Stir fry for 3 minutes.
• Turn off heat, cover and let sit 3 minutes. Uncover and serve.

CHICKEN AND VEGGIE FRIED RICE

Steps:

• Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
• Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
• Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
• Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.