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.
FRIED-CHICKEN FRIED RICE WITH PICKLED SCALLIONS & HAM RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 20
Steps:
- Make Quick-Pickled Scallions: Cut dark green tops of scallions off white and light green stems. Slice dark green tops into thin rings and set aside for later. Place stems in a plastic or stainless steel container or bowl. Bring vinegar, water, sugar, salt, peppercorns, coriander and fennel seeds to a boil in a small saucepan over medium-high heat. Pour boiling liquid over scallion stems and let sit for at least 1 hour at room temperature or cover and refrigerate for up to 2 weeks. Remove scallion stems from pickling liquid and thinly slice. Strain pickling liquid over a fine-mesh sieve. Reserve ½ cup pickling liquid and discard the remaining liquid or save it for another purpose. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Once oil is hot and shimmery, add beaten egg to wok, stirring with a spatula for a few seconds, then spread egg evenly across bottom of wok. (If using a skillet, spread egg into a thin round, about 5 inches across.) Let cook, undisturbed, just until it is set, like an omelet, about 1 minute. Use a rubber spatula to loosen egg and slide it from wok and then slice it into small pieces. Wipe wok clean. Heat remaining oil over high heat. Once oil is very hot and shimmery, add ginger and garlic and cook, stirring, for about 10 seconds. Add fried chicken, ham and reserved sliced dark-green scallion. Cook, stirring, until fragrant, about 30 seconds. Add cooked rice, stirring to break up any clumps. Toss rice to coat with oil. Add peas, chopped egg and pickled scallion stems. Cook, stirring, until rice is hot, about 2 minutes. Add reserved ½ cup pickling liquid, soy sauce, mirin and cayenne. Toss to incorporate and remove from heat. Top with peanuts. Taste and season with salt or additional cayenne if necessary.
ROTISSERIE CHICKEN STIR FRY RECIPE - (4.2/5)
Provided by rrxing
Number Of Ingredients 5
Steps:
- Shred rotisserie chicken. Heat chicken in pan over medium high heat with 1 tbsp. oil. Add vegetables and when everything is hot, add stir fry sauce and mix to coat. Crack and whisk an egg in separate bowl until yolks are broken up. Make a well in the middle of the chicken and veg and pour in the egg. Mix egg until cooked completely and stir everything together. Serve over hot brown or white rice.
PICKLE-FRIED CHICKEN
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Provided by Cally
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
- Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
- Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
- Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 35 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 3053.2 mg, Sugar 3 g
FRIED RICE WITH SCALLION AND HAM
Give me a bowl of leftovers, and you will be with you all your life. Has anyone in this world eaten fried rice? There may be, but there will never be more. The most impressive thing in my childhood was the soy sauce fried rice made by my grandma. It was really only soy sauce and fried rice. Oh, no, it's too conscientious. In fact, there are green onions... At that time, in the Northeast, especially in the autumn and winter seasons, except for a few winter vegetables, almost no greens could be eaten, so the fried rice was very vegetarian, and the green onion became the only embellishment. But it's so simple but delicious. Yes, it's because there is love in the meal. So even if it's just a bowl of leftovers overnight, with only soy sauce and green onion, it can be made by my poor-cooking grandmother that will remind me of a lifetime. Some people are gone, but the faces in the memory will not disappear, and the taste in the memory will not be forgotten. Use the leftover overnight rice, add soy sauce, no need to add salt, the fried rice is delicious enough. In addition to green onions, which is a must, plus some ham and vegetables, plus some favorite curry powder, it tastes so good that I can just eliminate one plate. Leftovers are like time that can't be wasted. We also have to finish eating...
Provided by Shangshizhiwen
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Wash, peel and dice carrots.
- Dice the golden roots.
- Wash the green peppers and dice them.
- Wash the cucumber and dice.
- Dice the ham.
- Cut the green onion into sections.
- Heat the pot, add an appropriate amount of oil, and when the oil temperature rises, add the shallots and saute until fragrant. Add carrots, green peppers and cucumbers and stir fry.
- Add the golden roots when it is almost cooked.
- Add diced ham.
- Add the overnight rice and stir-fry.
- Add Xinhe organic soy sauce.
- Add curry powder, stir-fry and serve.
CHICKEN FRIED RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
FRIED RICE WITH HAM, EGG, AND SCALLIONS
Provided by Grace Young
Categories Egg Pork Rice Side Stir-Fry Quick & Easy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.
- 2. Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.
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