Quick And Easy Chicken Fried Rice Recipe 445

EASY CHICKEN FRIED RICE

Steps:

• Cook the rice according to package directions - after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
• Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
• Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
• Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
• Add the rice and peas and stir to combine.
• Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
• Season to taste with kosher salt and freshly ground black pepper.
• Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.
• Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
• Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
• Serve immediately and...
• Enjoy!

SUPER QUICK CHICKEN FRIED RICE

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT

Steps:

• Melt butter in a large non stick skillet over medium heat.
• Add onions, peas, and carrots and cook until tender.
• Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
• Mix the eggs and vegetables together.
• Add garlic powder and soy sauce and stir to mix.
• Add the cooked rice and chicken. Mix well.
• You can top it off with green onions and a dash of salt and pepper.
• Enjoy!

QUICK CHICKEN FRIED RICE FOR FOUR

Steps:

• In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through., Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.

APRIL'S CHICKEN FRIED RICE

Steps:

• In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
• Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
• In a separate skillet, scramble eggs.
• To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

GARLIC CHICKEN FRIED BROWN RICE

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.