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
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
Provided by Valerie Bertinelli
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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
STIR-FRIED CHICKEN AND RICE NOODLES
From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.
Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE
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
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.
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
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10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
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- Kung Pao Chicken. Kung pao chicken is a favorite order for Chinese takeout and it's surprisingly easy to make at home. This recipe is healthier because the chicken is stir-fried rather than deep-fried, reducing the fat content.
- Moo Goo Gai Pan. Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
- Ultimate Chicken Stir-Fry. Chicken and cashews are a perfect pairing and this ultimate chicken stir-fry recipe is a fantastic introduction. If you don't have chicken on hand, it also works very well with beef.
- Garlic Chicken Stir-Fry. It takes just a few minutes to actually cook this delicious garlic chicken stir-fry. It requires far fewer ingredients than many other Chinese recipes, so even the prep is a breeze.
- Cashew Chicken. Toasted cashews add the final touch to this chicken and vegetable stir-fry. It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger, garlic, and green onion.
- Fusion Chicken and Asparagus. Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
- Chengdu Chicken. This spicy Chengdu chicken dish is named after the capital of Sichuan province in western China. It features chili bean paste, which is made with fermented soybeans and crushed chilies and it quickly gives any dish a little zing.
- Leftover Chicken Stir-Fry. Are you looking for a quick way to use up leftover chicken or turkey? This is the recipe for you and it's actually a great Chinese stir-fry recipe for beginners.
- Mongolian Chicken. For another unique recipe that is sure to please the family, try this Mongolian chicken. To complete the meal, serve it with a steamed green vegetable and thick noodles pan-fried in soy sauce and sugar.
- Chicken Mango Stir-Fry. When you're in the mood for something lively and truly unique, the chicken mango stir-fry is a fantastic choice. It's a great way to bring fresh fruit into a Chinese dish.
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