Colorful Chicken Fried Rice Recipes

CHINESE CHICKEN FRIED RICE I

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.

COLORFUL FRIED RICE

Steps:

• In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper.

COLORFUL CHICKEN AND RICE

Steps:

• In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chiles, olives and garlic salt. , Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.

COLORFUL CHICKEN AND RICE

Steps:

• Using a food processor or a blender, process the soup, sour cream, cottage cheese and cream cheese till smooth.
• In a large bowl combine the sauce, rice, chicken, cheese, chilies, olives and garlic salt.
• Pour into a greased 2-qt baking dish.
• Bake, uncovered at 350 for 25-30 minutes or until heated through.
• Cover with Corn Chips, Lettuce, and Tomatoes before serving.

ONE-POT CHICKEN AND RICE WITH GINGER

Steps:

• In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
• Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
• Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

COLORFUL CHICKEN FRIED RICE

Steps:

• 1. Cook rice in water as directed on package.2. Meanwhile, in medium bowl, combine ketchup, soy sauce, ginger, salt and pepper blend well. Add chicken stir to coat. Set aside.3. Heat oil in large skillet over medium heat. Add garlic cook and stir until light golden brown. Add chicken mixture cook and stir 3 to 5 minutes or until chicken is no longer pink.4. Add mixed vegetables, onion and pineapple cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add rice cook and stir 1 to 2 minutes or until rice is thoroughly heated.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 240 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 50 mg 17% * Sodium: 700 mg 29% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 21 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1 Starch, 1 Fruit, 2 1/2 Very Lean Meat, 1/2 Fat or 2 Carbohydrate, 2 1/2 Very Lean Meat, 1/2 Fat

RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE

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.