Kylies Chicken Fried Rice Recipes

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
• Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

CHICKEN FRIED RICE

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.

EASY ONE-PAN CHICKEN FRIED RICE

Steps:

• Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
• Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
• Serve immediately topped with Sriracha mayo and green onions.

KYLIE'S CHICKEN FRIED RICE

Steps:

• Heat half the oil in a hot wok (or other appropriate pan), until surface seems to shimmer slightly.
• Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through.
• Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.
• Heat remaining oil in the hot wok and stir-fry onion and ginger for 30 seconds.
• Add chicken and stir-fry for 1 minute.
• Stir in sugar and cook, stirring, for 20 seconds.
• Add sherry (or wine) and stir-fry for a further 20 seconds. Toss in reserved omelette along with remaining ingredients, except cilantro and garnish.
• Stir-fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until will combined and rice is heated through.
• Remove from heat and toss rice with cilantro.
• Transfer rice to a bowl, garnish with green onions and serve.

CHICKEN FRIED RICE

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.