Inviting Chicken Fried Rice
Inviting Chicken Fried Rice is a tasty and easy weeknight meal. Full of flavor, quick to prepare and enjoyed by the whole family!
Inviting Chicken Fried Rice is a tasty and easy weeknight meal. Full of flavor, quick to prepare and enjoyed by the whole family!
- 2 eggs
- 1 teaspoon salt
- 4 cups water
- freshly ground black pepper
- 1 cup onions chopped
- meat tenderizer or salt
- 2 cups uncooked long grain white rice
- 1 teaspoon vegetable oil (for cooking the rice?i used peanut oil.)
- 1 or 2 uncooked chicken breasts (enough to get 1 cup cubed chicken. i used 3 chicken breasts, be
- 1/4 cup vegetable oil (for cooking chicken?i used peanut oil.)
- 1 cup fresh or frozen green peas
- 1 large green pepper chopped
- 1 chopped carrot
- 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.)
- 5 tablespoons soy sauce
- Carbohydrate 24.4632541025488 g
- Cholesterol 176.25 mg
- Fat 10.5370962643087 g
- Fiber 2.24822403663089 g
- Protein 8.49433968660005 g
- Saturated Fat 1.87606258870789 g
- Serving Size 1 1 Serving (155g)
- Sodium 176.833979297066 mg
- Sugar 22.2150300659179 g
- Trans Fat 0.842794676159943 g
- Calories 225 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!
Long grain white rice carries the primary burden in this dish, behaving entirely differently than short or medium varieties due to its lower amylose and higher amylopectin content. When cooked ahead and thoroughly chilled for twelve to twenty-four hours, the starches retrograde, firming the individual grains so they resist breaking down into paste when tossed in a hot skillet. Freshly steamed grains contain too much surface moisture, turning the final dish gummy.
Managing Moisture and Starch
Spreading cooked rice on a baking sheet speeds up the cooling process while evaporating excess steam. Break apart any large clumps with your fingers before the grains go into the pan. If the rice remains too sticky, rinse the raw grains in cold water until the water runs clear before boiling to wash away excess surface starch.
Pan Mechanics and Heat Control
A wide skillet or traditional carbon steel wok distributes heat efficiently across multiple ingredients without crowding. Cook the chicken breasts at a moderate temperature until an internal thermometer reads 165 degrees Fahrenheit, then let them rest for five minutes before cubing to retain internal juices. High heat during the final assembly prevents steaming, allowing the soy sauce to caramelize slightly against the hot metal surface rather than boiling the vegetables.
Sequencing the Assembly
Organizing components beforehand prevents overcooking sensitive items like eggs and peas. Fold the chilled rice into the hot vegetable and protein mixture gently using a wide spatula, lifting from the bottom to distribute the soy sauce evenly without crushing the grains.
