Better-Than-Takeout Chicken Fried Rice
Better-Than-Takeout Chicken Fried Rice is an easy and yummy dish.
Better-Than-Takeout Chicken Fried Rice is an easy and yummy dish.
- Carbohydrate 63.8096000293775 g
- Cholesterol 100.75635746 mg
- Fat 11.1795745563925 g
- Fiber 3.30400001345993 g
- Protein 22.2378478377859 g
- Saturated Fat 1.99677748458423 g
- Serving Size 1 1 Serving (468g)
- Sodium 67.1195040847662 mg
- Sugar 60.5056000159175 g
- Trans Fat 1.04945748336195 g
- Calories 441 calories
Step-by-step
- Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
- Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
- Add rice, chicken, and soy sauce to pan.
- Mix soy sauce throughout and remove from heat.
The Importance of Rice Temperature
Starting with freshly cooked, hot grains introduces excess moisture that causes frying ingredients to steam instead of sear. Spreading cooked grains across a baking sheet and chilling them for 30 minutes in the refrigerator drops the internal temperature below 40 degrees Fahrenheit while evaporating surface starches. Cold grains absorb the sesame oil evenly without breaking down into mush when tossed in a hot skillet over medium heat.
Managing Moisture and Texture
Achieving distinct, separate grains requires controlling the water content of every component entering the pan. Thawing frozen peas and carrots on a paper towel before cooking prevents liquid from pooling in the skillet, which ruins the desired crisp exterior on the chicken and vegetables. A wide cast-iron skillet or well-seasoned carbon steel wok provides the thermal mass needed to evaporate residual liquids rapidly during the stir-fry phase.
Storage and Reheating Protocols
Cooked portions retain their structural integrity in an airtight container stored in the refrigerator for up to three days. Freezing requires flattening the cooled mixture into a freezer bag to eliminate air pockets, holding safely for up to two months. Revive refrigerated portions by adding one tablespoon of water per cup of rice into a covered skillet heated over medium-high for four minutes, stirring halfway through to ensure even heat distribution.
