Chinese Chicken Fried Rice I Recipes

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CHINESE CHICKEN FRIED RICE RECIPE BY TASTY



Chinese Chicken Fried Rice Recipe by Tasty image

This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?

Provided by Evelyn Liu

Categories     Sides

Time 35m

Yield 2 servings

Number Of Ingredients 8

½ cup oil
4 eggs
1 pinch salt
½ lb boneless, skinless chicken breast, sliced
1 ¾ cups rice, cooked
5 oz mixed vegetable
¼ cup light soy sauce
1 oz spring onion

Steps:

  • Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
  • Heat up the wok until smoking hot and pour in the oil.
  • Add the chicken breast and fry until they are just cooked.
  • Add the rice and keep frying until they turn slightly brown.
  • Add the vegetables and fry everything together until they are thoroughly cooked.
  • Pour in the soy sauce and stir.
  • Add the cooked eggs back in and toss them around until they break into pieces.
  • Add in the spring onions and serve.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams

CHICKEN FRIED RICE



Chicken Fried Rice image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed
3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes

Steps:

  • Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

CHICKEN FRIED RICE RECIPE BY TASTY



Chicken Fried Rice Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, carrot, frozen corn, frozen peas, brown rice, rotisserie chicken, egg, soy sauce, sesame oil, salt, pepper, green onion, sesame seed

Provided by Crystal Hatch

Categories     Sides

Time 30m

Yield 1 serving

Number Of Ingredients 15

1 tablespoon cooking oil, of preference
1 clove garlic, minced
¼ cup white onion, diced
1 carrot, sliced
¼ cup frozen corn
¼ cup frozen peas
1 cup brown rice, cooked
1 cup rotisserie chicken, shredded
1 egg, scrambled
1 tablespoon soy sauce
½ tablespoon sesame oil
salt, to taste
pepper, to taste
green onion, for garnish
sesame seed, for garnish

Steps:

  • In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
  • Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
  • Serve with a sprinkle of sesame seeds and green onion.
  • Enjoy!

Nutrition Facts : Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams

CHINESE CHICKEN FRIED RICE II



Chinese Chicken Fried Rice II image

Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.

Provided by LISA TOURVILLE

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Steps:

  • In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  • Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g

QUICK CHICKEN FRIED RICE FOR TWO



Quick Chicken Fried Rice for Two image

David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup chopped fresh mushrooms
1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons reduced-sodium soy sauce
1 egg, lightly beaten
1 green onion, sliced

Steps:

  • In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally. , Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

Nutrition Facts : Calories 368 calories, Fat 14g fat (2g saturated fat), Cholesterol 153mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE



Restaurant Quality Chinese Chicken Fried Rice image

I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!

Provided by dolliegyrl

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup rice
1 tablespoon fresh diced onion
1 3/4 cups water
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1 egg
1 tablespoon water
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 (8 ounce) can drained water chestnuts
1 green bell pepper, thinly sliced
1 cup cooked shredded chicken meat

Steps:

  • Make rice first.
  • Add all ingredients together in saucepan and bring to boil.
  • Turn to simmer and cook 20 minutes with lid on.
  • Set aside to cool.
  • In large skillet pan melt butter.
  • In a small bowl stir egg and water.
  • Add to skillet on medium low heat in one big thin pancake formation.
  • Cook for 1-2 minutes or until set.
  • Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
  • Cut egg into long thin shreds on cutting board.
  • Set aside.
  • Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
  • Mix all together to warm through and then add shredded egg to mixture.
  • Cook a few minutes more and serve hot.

CHICKEN FRIED RICE - RESTAURANT STYLE



Chicken Fried Rice - Restaurant Style image

I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. You can substitute the meat for shrimp, beef flank steak, pork loin or add all three for "House Special" fried rice. For Hawaiian Fried Rice, use good quality ham and diced pineapple!

Provided by nisguy_300

Categories     One Dish Meal

Time 1h38m

Yield 2 serving(s)

Number Of Ingredients 14

2 cups uncooked long-grain rice (Jasmine Thai)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon msg
1/2 teaspoon oyster sauce
1 teaspoon soy sauce
1 egg
1/2 cup frozen peas and carrot
1/2 sweet vidalia onion, finely chopped
1/2 lb chicken breast
1 teaspoon cornstarch
1/8 teaspoon garlic powder
4 tablespoons vegetable oil

Steps:

  • Wash rice and cook with a couple pinches of salt. Then, put it on a plate and cover with saran wrap and allow to cool in fridge for at least 1 hour.
  • Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make meat easier to cut small.
  • Put the chicken in a small bowl. Add the cornstarch, garlic powder, 1/2 the salt, 1/2 the sugar, 1/2 the white pepper, 1/2 the MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while cooking in hot oil.
  • Heat 3 tablespoons oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
  • Add the remaining tablespoon of oil to the wok. Heat to 60% heat and add the beaten egg. Allow the egg to cook before stirring it. Stirring the egg while it is setting will make the egg more fluffy, like scrambled eggs.
  • Turn the heat up to 80% and add the onion. Cook for 30 seconds and then add the cooled rice. Keep flipping or turning the rice over to heat it evenly in the pan for 1 minute.
  • Add the remaining salt, sugar, white pepper, and MSG. Continue turning the rice for another minute.
  • Add the chicken, oyster sauce, soy sauce, and peas and carrots. Continue turning and flipping for 3 minutes.

Nutrition Facts : Calories 1194.4, Fat 41.6, SaturatedFat 7.7, Cholesterol 178.4, Sodium 1120.9, Carbohydrate 158.5, Fiber 4.1, Sugar 2.7, Protein 41.9

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