Inviting Chicken Fried Rice
Simple and delicious Chicken Fried Rice made with pre-cooked chicken, rice, vegetables, eggs, and soy sauce.
Simple and delicious Chicken Fried Rice made with pre-cooked chicken, rice, vegetables, eggs, and soy sauce.
- freshly ground black pepper
- 2 eggs
- 5 tablespoons soy sauce
- 0.25 cup vegetable oil (for cooking chicken?i used peanut oil.)
- meat tenderizer or salt
- 1 cup onions chopped
- 1 cup fresh or frozen green peas
- 1 large green pepper chopped
- 1 carrot chopped
- 2 tablespoons vegetable oil (for saut?ing the vegetables?i used olive oil.)
- 1 tablespoon vegetable oil (for scrambling the eggs?i used olive oil.)
- Carbohydrate 4.63879601527917 g
- Cholesterol 356.91 mg
- Fat 12.6985173012917 g
- Fiber 1.26137341742378 g
- Protein 12.6138603657542 g
- Saturated Fat 4.06182185314208 g
- Serving Size 1 1 Serving (139g)
- Sodium 837.6046501525 mg
- Sugar 3.37742259785539 g
- Trans Fat 1.67321911102833 g
- Calories 181 calories
Step-by-step
- Make the rice ahead of time, basically according to package directions. (You may make the rice the day before and refrigerate it.)
- Bring 4 cups water to a boil in a medium-sized pot and add 2 cups uncooked rice, 1 teaspoon salt, and 1 teaspoon oil.
- Bring it back to a boil, cover the pot with at lid that fits, and cook for 15 minutes.
- Remove from heat and let it sit.
- Now, pan-fry your chicken breasts.
- Trim any excess fat and gristle from the chicken, season it with meat tenderizer or salt and freshly ground pepper.
- Pound the chicken breasts with a meat mallet, if they are very thick.
- Place chicken breasts in a skillet that has ? cup heated peanut oil.
- Place in a single layer, and cook over medium heat.
- Turn them, when they get brown on the bottom, and then remove them to a plate covered with paper toweling when they are done all the way through and brown on both sides.
- When slightly cool, cut into small cubes, and reserve 1cup of cubed chicken for this recipe.
- While you are cooking the chicken, you can saute the vegetables.
- Place 2 tablespoons oil in a deep skillet or wok.
- Add 1 cup chopped onion, 1 chopped green pepper, 1 cup fresh or frozen peas, and 1 chopped carrot.
- Saute, until tender.
- Now scramble your eggs.
- Heat 1 tablespoon oil in a small skillet, and add 2 eggs.
- Scramble them until they are done all the way through, and then remove them from heat and break them into pieces with a spoon.
- Now, you are ready to assemble your Chicken Fried Rice.
- To the sauted vegetables in your deep skillet, add 1 cup cooked chicken cubes, 2 scrambled eggs (in pieces), and 5 tablespoons soy sauce.
- Return this mixture to the stove and heat, if any of the items have cooled off or have come straight from the refrigerator.
- When this mixture is hot, remove it from heat, and gently stir in 4 to 6 cups of cooked rice.
- (You may need to separate the rice, if it is in clumps.)
- Stir thoroughly to blend all flavors.
- When all ingredients are well blended, your Inviting Chicken Fried Rice is ready to serve!
- Serve as a main course with a hot cup of tea! Luscious!!!
- Be sure to pass the soy sauce for additional flavor!
- This recipe makes a large amount of fried rice and provides a very inexpensive way to feed a lot of hungry people!
Grains of white rice separate cleanly while coated in savory soy aromatics, contrasting against tender pockets of scrambled egg and crisp vegetables. Achieving this exact texture requires managing moisture inside the starch matrix. Cooking white rice a day ahead and storing it in the refrigerator induces starch retrogradation, forcing the amylose molecules to recrystallize and expel water. This drying process prevents the grains from turning pastty when introduced to hot oil. When pan-frying the chicken breasts in a skillet, monitor doneness visually by watching for deep golden-brown crust formation across the entire bottom surface before flipping, and verify the interior is opaque white with zero pink remaining. Deep skillets or woks distribute heat efficiently across curved surfaces, but a wide cast-iron skillet functions as an adequate substitute for searing chicken and vegetables evenly. Maintain high heat during the final assembly phase to evaporate residual surface moisture rapidly. Soy sauce provides salinity and amino acids that undergo caramelization upon contact with hot metal surfaces, creating complex savory compounds throughout the dish. Fold the cold grains into the hot vegetable and protein mixture gently to avoid crushing the individual starches. Proper execution depends on dry grains and vigorous heat transfer rather than specialized culinary tools.
