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 23.2165333822958 g
- Cholesterol 47.1139291 mg
- Fat 15.8572575939875 g
- Fiber 5.32250001726748 g
- Protein 28.9084130629765 g
- Saturated Fat 2.70958580764038 g
- Serving Size 1 1 -4 (523g)
- Sodium 156.115840141277 mg
- Sugar 17.8940333650283 g
- Trans Fat 1.20123913893659 g
- Calories 332 calories
Step-by-step
- Prepare rice according to package instructions to yield 3 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. Stir in soy sauce and remove from heat.
The Thirty-Minute Constraint
Thirty minutes total time requires careful sequencing so ingredients hit the pan at the correct moment. Cook the rice in advance and chill it thoroughly. Warm, freshly steamed grains hold too much moisture and turn gummy during stir-frying. Cold grains separate cleanly under high heat.
The Skillet Sequence
Set a large skillet over medium heat and add sesame oil. Sweat the chopped white onion and minced garlic until translucent, about four minutes. Introduce the frozen peas and carrots directly to the hot surface to thaw them rapidly without steaming the aromatics. Push these vegetables to one side of the pan. Crack the eggs into the cleared space and scramble them firmly before incorporating them into the vegetable mixture.
Fresh Versus Preserved Components
Fresh garlic and raw onions provide sharp structural aromatics that powdered seasonings cannot replicate. Conversely, utilizing already cooked chicken breasts saves significant preparation time during the thirty-minute window. Fold the pre-cooked meat and cold rice into the skillet simultaneously. Drizzle soy sauce around the perimeter of the pan rather than directly onto the rice to sear the liquid instantly, adding depth before pulling the skillet from the heat.
