Better-Than-Takeout Chicken Fried Rice
Try this Better-Than-Takeout Chicken Fried Rice recipe, or contribute your own.
Try this Better-Than-Takeout Chicken Fried Rice recipe, or contribute your own.
- Carbohydrate 63.2147884940511 g
- Cholesterol 0 mg
- Fat 42.653755507611 g
- Fiber 17.10657285314 g
- Protein 26.7630490103595 g
- Saturated Fat 6.06422047711858 g
- Serving Size 1 1 recipe (1164g)
- Sodium 65.8236844418827 mg
- Sugar 46.1082156409111 g
- Trans Fat 2.75862214304365 g
- Calories 672 calories
Step-by-step
- 1 small onion chopped
- 1/4 cup soy sauce
- 2 tsp minced garlic
- 3 cups cooked white rice (day old or leftover rice works
- 3 tbs sesame oil
- 1 cup frozen peas and carrots (thawed)
- 2 eggs, slightly beaten
Using day-old cooked white rice that has spent at least twelve hours uncovered in the refrigerator creates the necessary moisture evaporation for proper starch retrogradation. Grains containing excessive surface water will steam rather than fry when hitting hot sesame oil, resulting in a heavy, clumpy mass instead of individual, distinct kernels coated in soy sauce and beaten eggs. Freshly cooked grains retain too much internal hydration, which compromises the final structural integrity and prevents the distinct chew characteristic of good pan-fried preparations.
Thawed frozen peas and carrots introduce varying water content depending on how thoroughly they were blotted prior to addition, meaning excess surface liquid must evaporate fully before any browning reactions can occur in the pan. When incorporating slightly beaten eggs into the hot skillet, watch for the curds to set rapidly within forty-five seconds while remaining glossy rather than dry. Assessing doneness visually relies on observing the grains bounce slightly against the pan surface and release a faint toasted aroma rather than depending on internal temperature readings.
