CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
CHICKEN FRIED RICE RECIPE BY TASTY
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
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 RECIPE BY TASTY
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
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
CHINESE CHICKEN FRIED RICE II
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
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
CHINESE CHICKEN FRIED RICE I
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
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
QUICK CHICKEN FRIED RICE FOR TWO
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
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.
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
ONE-POT CHINESE FRIED RICE RECIPE BY TASTY
Here's what you need: carrot, green peas, garlic, shrimp, ham, rice, eggs, soy sauce
Provided by Ruchika Agarwal
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large pan with olive or vegetable oil at medium heat, stir the green peas and carrots until both begin to soften.
- Add garlic, shrimp, and ham, cook until the shrimp turns slightly pink, about 2 minutes.
- Move the ingredients to a corner of the pan and add the rice and eggs, mix well.
- Toss all ingredients together and add soy sauce.
- Serve and enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 25 grams, Fat 5 grams, Fiber 1 gram, Protein 23 grams, Sugar 2 grams
CHINESE CHICKEN STIR-FRIED RICE RECIPE
Steps:
- In a large skillet, heat sesame oil over medium heat.
- Add onion, garlic, carrots and peas and cook until vegetables are tender.
- Crack eggs into the pan and scramble, mixing with all the vegetables.
- Add the cooked rice, cooked chicken, and soy sauce to the pan and stir.
- Remove from heat and serve.
Nutrition Facts : Servingsize 1 serving, Calories 1106 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 286 mg, Carbohydrate 238 g, Sugar 13 g, Protein 27 mg
CHICKEN FRIED RICE
I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste.
Provided by PalatablePastime
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
- Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop.
- Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean).
- Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
- Serve hot with more soy sauce if you like.
Nutrition Facts : Calories 452.4, Fat 25.1, SaturatedFat 8.7, Cholesterol 155.3, Sodium 1187.6, Carbohydrate 34.2, Fiber 2.2, Sugar 3.1, Protein 21.9
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